Some compounds and mixtures of compounds can form long-living supersaturated solutions. Carbohydrates are a class of such compounds; The thermodynamic barrier to formation of crystals is rather high because of extensive and irregular hydrogen bonding with the solvent, water. For example, although sucrose can be recrystallised easily, its hydrolysis product, known as "invert sugar" or "golden syrup" is a mixture of glucose and fructose that exists as a viscous, supersaturated, liquid. Clear honey contains carbohydrates which may crystallize over a period of weeks.
Some compounds and mixtures of compounds can form long-living supersaturated solutions. Carbohydrates are a class of such compounds; The thermodynamic barrier to formation of crystals is rather high because of extensive and irregular hydrogen bonding with the solvent, water. For example, although sucrose can be recrys,tallised easily, its hydrolysis product known as "invert sugar" or "go.lden syrup" is a mixture of gluco,se and fructose that exists as a viscous, supersaturated liquid Clear honey contains carbohydrates which may crystallize over a period of weeks.