[vel0city]

I realize I never really answered your other question. Its tricky sticking the two sugars back together into sucrose, as heating it will generally carmelize it. After all, when you carmelize sucrose you're breaking that bond and oxidizing the glucose and fructose, so heating HFCS will ultimately yield the same thing in an oxygen environment. You'll generally need some kind of chemical process to link it together, it takes a bit of extra energy to join the two sugars back together.

Sucrose will hydrolize and break apart in water on its own, but it does take some time. Adding a little bit of acid will rapidly break it apart.