Mutarotation refers to the change in optical rotation that occurs when a sugar solution undergoes equilibrium between two anomeric forms. In simple terms, when certain sugars (such as glucose and fructose) are dissolved in water, they can exist in two different structural forms that differ in their configuration at the anomeric carbon. One of these forms is usually more stable, while the other is less stable. Over time, the less stable form will convert to the more stable form, and this shift is accompanied by a change in the optical rotation of the solution. This phenomenon is known as mutarotation and typically happens when monosaccharides are in equilibrium in solution. Inversion of sugar is the process by which sucrose, a disaccharide, is broken down into its constituent monosaccharides, glucose and fructose. This breakdown occurs through the action of an enzyme called invertase, or through the application of acid and heat. The term "inversion" refers to the change in the direction of the optical rotation of the solution. Sucrose is dextrorotatory, meaning