When a bottle of sports drink that contained sucrose is opened, is it expected that the sucrose contained therein will split into its constituents (fructose and glucose) more rapidly than it will via acid hydrolysis?
I understand that in acid hydrolysis there is nucleophilic substitution (provided the acid is protic). Does a similar phenomenon occur when the contents of the bottle are exposed to oxygen?
I am trying to interpret some unexpected results I obtained from an experiment, and I assume what I have detailed here is what happened. However, I cannot find any relevant information to confirm or deny my hypothesis.
The experiment showed 0.72 g of glucose was present per 100 mL of solution. The bottle label states that it is 0.5 g per 100 mL.