Invert syrup is a widely used sweetener, especially in candies and highly processed foods. Invert syrup can be made by treating sucrose with either an enzyme called sucrase or by heating sucrose with an acid. The end result is the same: each molecule of sucrose is hydrolyzed, resulting in _

one glucose and one fructose molecule

Explanation:

Generally, inverted sugar is a mixture of two monosaccharides or simple/reducing sugars. More specifically, inverted sugar is a mixture of glucose and fructose.

Sucrose is a disaccharide containing one molecule of glucose and one molecule of fructose. Hence, when hydrolyzed, the glycosidic bond linking the glucose molecule with the fructose molecules becomes broken and the resulting product is a mixture of glucose and fructose molecules in equal proportions.