Energy of activation and temperature for the hydrolysis of sucrose

We have reinvestigated temperature effects on the rates of hydrolysis of 0.0585M sucrose in 0.57M HCl solutions over the range of 10–40°C using polarimetry as a physical method to follow the reaction while simultaneously analyzing the solutions by HPLC for the disappearance of sucrose and by GLC for the appearance of glucose. When the polarimetric data are corrected for the mutarotation lag, the energy of activation values are the same by all three analytical methods and are temperature‐independent.