Table Sugar can react with water to form 2 other compounds, glucose & fructose. But, when you add sugar to a glass of water the reaction is very slow - WHY? What would it need to speed it up?
A catalyst would do it, in particular, the enzyme invertase
Does A mature red blood cell have nucleus?
Since this is not my area of expertise, I searched Google under the key words "red blood cell" to get this source:
http://en.wikipedia.org/wiki/Red_blood_cell
In the future, you can find the information you desire more quickly, if you use appropriate key words to do your own search. Also see http://hanlib.sou.edu/searchtools/.
Thanks for asking. I hope this helps.
The reaction of table sugar (sucrose) with water to form glucose and fructose is not an instantaneous process. The reason for the slow reaction is primarily due to the strong bonding between the atoms in sucrose, which requires energy to break.
To speed up the reaction between table sugar and water, there are a few possible factors to consider:
1. Temperature: Increasing the temperature of the water can provide more energy to break the bonds in sucrose, thus accelerating the reaction.
2. Surface area: Breaking the sugar crystals into smaller particles or powder increases the surface area available for interaction with water molecules, which can speed up the reaction.
3. Agitation: Stirring or shaking the mixture introduces more water molecules to contact the sugar, enhancing the reaction rate.
4. Catalysts: Certain substances, such as acids or enzymes, can act as catalysts to speed up the reaction. For example, adding a small amount of lemon juice (contains citric acid) to the sugar-water mixture can accelerate the conversion of sucrose to glucose and fructose.
It's important to note that even with these factors, the reaction may still take some time due to the inherent nature of sucrose. However, implementing these techniques can help expedite the process.