Invertase is an enzyme found in honey. Invertase breaks down sucrose into reducing sugars, as shown in Fig. 1.1. sucrose invertase reducing sugars [Figure 1.1] You will carry out an investigation to determine the concentration of invertase in a sample of honey. The presence of the reducing sugars can be detected by using Benedict's solution. The time taken for the Benedict's solution to first show a colour change can be used to estimate the concentration of invertase in the honey extract, H. You will need to prepare a serial dilution of 1.0% invertase solution, E. You are provided with the materials shown in Table 1.1. Table 1.1 labelled contents hazard volume/cm³ H honey extract none 10 E 1.0% invertase solution harmful irritant 10 B Benedict's solution harmful irritant 30 S 5% sucrose solution none 25 W distilled water none 150 If any solution comes into contact with your skin, wash off immediately under cold water. It is recommended that you wear suitable eye protection.