Chewy candies

The candy industry uses lactose to achieve desirable characteristics in certain types of candies. It changes the crystallization habits of other sugars present and improves body, texture, chewiness, or shelf life. 

The environmental benefits are (1) enzymes replace hydrochloric acid in the manufacturing process, (2)eUminate the need for harsh chemical processing, (3) reduce the risk to the environment, and (4) provide a safer workplace due to the elimination of the use of a strong acid. The consumer beuefits are (1) confections and specialty baked goods with excellent mouthfeel and taste characteristics are readily available at reasonable cost due to the use of the enzyme invertase (2) soft centers of fine chocolates remain smooth and creamy and (3) some candies stay chewy and soft cookies are available on the grocer s shelves, rivaling homemade versions because of this special food enzyme. 

This reaction is of considerable importance in the candy industry for at least two reasons. First, fructose is sweeter than sucrose, so the same level of sweetness can be achieved with fewer raw materials if fructose is substituted for sucrose. Second, a mixture of fructose and glucose, called invert sugar, does not crystallize, so the candy containing this sugar would be chewy rather than brittle as candy containing sucrose crystals would be. (a) From the following data, determine the order of the reaction. 

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