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Soon afterwards I studied the inversion of sugar in the light of these considerations and immediately found that this classical reaction, too, was determined quantitatively by the same property of the acids, as was of course to be expected from the previous results.
不久之后，我根据这些考虑研究了糖的逆反应，并立即发现，这个经典的反应，也是由同样的性质的酸的数量决定的，这当然是可以从以前的结果预期。