INVERT
In*vert", v. i. (Chem.)
Defn: To undergo inversion, as sugar.
INVERT
In"vert, a. (Chem.)
Defn: Subjected to the process of inversion; inverted; converted; as, invert sugar. Invert sugar (Chem.), a variety of sugar, consisting of a mixture of dextrose and levulose, found naturally in fruits, and produced artificially by the inversion of cane sugar (sucrose); also, less properly, the grape sugar or dextrose obtained from starch. See Inversion, Dextrose, Levulose, and Sugar.
INVERT
In"vert, n. (Masonry)
Defn: An inverted arch.
INVERTASE In*vert"ase, n. (Chem.) (a) An enzyme capable of effecting the inversion of cane suger, producing invert sugar. It is found in many plants and in the intestines of animals. (b) By extension, any enzyme which splits cane sugar, milk sugar, lactose, etc., into monosaccharides.
INVERTEBRAL
In*ver"te*bral, a. (Zoöl.)
Defn: Same as Invertebrate.
INVERTEBRATA In*ver`te*bra"ta, n. pl. Etym: [NL., fr. L. in- not + vertebratus vertebrate.] (Zoöl.)