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I recently did a lab where we tested out the substrate specificity of Invertase on different types of sugars such as sugar alcohols and disaccharides, measured by the absorbance of red using a colorimeter. Our results indicated that lactose and maltose were more effectively hydrolysed than the sugar alcohols sorbitol, inositol and mannitol. I'm guessing this could be because lactose and maltose are similar in structure to sucrose, which it normally hydrolyses, however, I was hoping there was a more concrete answer.

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