To be more specific: By boiling a saturated sucrose and distilled water solution (without doing anything to avoid sucrose hydrolysis and the transformation in inverted sugar syrup) and then letting it cool down to crystallize, what is obtained?
The crystals formed are pure sucrose? Or does fructose and D-glucose monohydrate crystallize from it too? Does that differ from the results obtained by using the two-solvent recrystallization method?
The reason why i'm asking this is because I was intended to let it crystallize in water alone, but it was taking too long, so I washed and filtered it 3x with pure ethanol, removing the syrup and making a great portion of the sugar to crystallize (much more than what was already crystallized when I began washing). I them made a last wash with isopropanol and put it to dry.
But now I'm thinking: Are those crystals pure sucrose? Should I have made something to avoid the hydrolysis of sucrose from the beggining? Or isn't it necessary?