Invert
21invert sugar — n a mixture of D glucose and, D fructose that is sweeter than sucrose, that occurs naturally in fruits and honey, that is usu. made commercially from a solution of cane sugar by hydrolysis (as with acid), and that is used chiefly as a difficultly …
22invert emulsion — Invert Emulsion Обратная эмульсия Эмульсия типа вода в масле (В/М). Эмульсии полярной жидкости в неполярной среде, эмульсии второго рода …
23invert sugar — n. a mixture of dextrose and levulose in approximately equal proportions, found in fruits and produced artificially by the hydrolysis of sucrose …
24Invert error — In philately, an invert error occurs when part of a postage stamp is printed upside down. Inverts are perhaps the most spectacular of a postage stamp errors, not only because of the striking visual appearance, but because they are almost always… …
25Invert Absolute — Infobox Album | Name = Invert Absolute Type = studio Artist = The Furor Released = 2004 Genre = Black metal] Length = 45:02 Label = Prime Cuts Music Producers = Aidan Varton and The Furor Reviews = * [http://pyromusic.net/index.php?p=reviews… …
26Invert sugar — Sugar Sug ar, n. [OE. sugre, F. sucre (cf. It. zucchero, Sp. az[ u]car), fr. Ar. sukkar, assukkar, fr. Skr. [,c]arkar[=a] sugar, gravel; cf. Per. shakar. Cf. {Saccharine}, {Sucrose}.] 1. A sweet white (or brownish yellow) crystalline substance,… …
27invert sugar — Sugar Sug ar, n. [OE. sugre, F. sucre (cf. It. zucchero, Sp. az[ u]car), fr. Ar. sukkar, assukkar, fr. Skr. [,c]arkar[=a] sugar, gravel; cf. Per. shakar. Cf. {Saccharine}, {Sucrose}.] 1. A sweet white (or brownish yellow) crystalline substance,… …
28invert soap — noun a class of synthetic detergents in which the surface active part of the molecule is the cation • Syn: ↑cationic detergent • Hypernyms: ↑detergent • Hyponyms: ↑cetrimide * * * noun …
29invert soap — /ˈɪnvɜt soʊp/ (say invert sohp) noun an emulsifiable salt whose action is responsible for soapy qualities …
30invert sugar — /ˈɪnvɜt ʃʊgə/ (say invert shooguh) noun a mixture of glucose and fructose formed naturally in fruits and produced artificially in syrups or fondants by treating cane sugar with acids …
