The use of sucrose in food processing depends in part on osmotic pressure, symbol Π.

In dilute solution, Π varies with concentration in a similar way to gas behaviour.
The equation Π V = nRT can be used, where n is the number of moles of solute molecules
contained in volume V at temperature T. The number of moles of solvent molecules should be
ignored.

Under aqueous acidic conditions sucrose is hydrolysed.

C12H22O11 + H2O → CH2OH(CHOH)4CHO + CH2OH(CHOH)3COCH2OH
sucrose glucose fructose

What can be deduced from this hydrolysis equation?

Question

The use of sucrose in food processing depends in part on osmotic pressure, symbol Π. 
 
In dilute solution, Π varies with concentration in a similar way to gas behaviour. 
The equation Π V = nRT can be used, where n is the number of moles of solute molecules 
contained in volume V at temperature T. The number of moles of solvent molecules should be 
ignored. 
 
Under aqueous acidic conditions sucrose is hydrolysed. 
 
C12H22O11 + H2O → CH2OH(CHOH)4CHO + CH2OH(CHOH)3COCH2OH 
 sucrose glucose fructose 
 
What can be deduced from this hydrolysis equation?