Chocolate-Covered Cherries consist of a solid chocolate shell enclosing a sweet liquid that surrounds a cherry. The liquid is originally made of a fondant, a dough-like mixture of powdered sucrose, butter, cherry juice and the enzyme invertase. The fondant must undergo a hydrolysis reaction to produce two isomeric sugars, fructose and glucose. Invertase acts as a catalyst for this reaction. The mixture of fructose and glucose is called and invert sugar, which is no longer a fondant, but a liquid. The following table gives the concentration of sucrose as a function of time (h) at 5C. Time (h) invert sugar) 0 24 48 96 192 (sucrose) in fondant (g/cm3) 0.841 0.681 0.550 0.357 0.153 -0.170 -0.381 -0.598 1.030 -1.87 How long will it take for 95% of the sucrose to be converted into glucose and fructose and for the cherries to be ready to eat? What would happen if invertase were left out of the recipe? ii.