Invertase is an enzyme that catalyses the breakdown of sucrose into glucose and fructose. Invertase can be extracted from yeast cells. You will investigate the effect of an invertase extract on a sucrose solution and estimate the concentration of reducing sugars produced. You are provided with the materials shown in Table 1.1. Table 1.1 labelled contents hazard volume/cm³ E invertase extract irritant 20 R 0.5% reducing sugar solution none 40 W distilled water none 100 S 0.2% sucrose solution none 20 Benedict's Benedict's solution harmful irritant 20 If any solution comes into contact with your skin, wash off immediately under cold water. It is recommended that you wear suitable eye protection. You will need to make the different concentrations of reducing sugar solution using the 0.5% reducing sugar solution, R. You will need to prepare 20 cm³ of each concentration, using R and W. Table 1.2 shows the concentrations of reducing sugar you will use. Decide which volumes of R and W you will use.