Great explanations of inverting of sucrose to glucose and fructose but w-h-y
do the bees do it?

Can they metabolise it better?
Can they digest it better?
Or as Robert from New Zeland suggests, the resultant mixture is more
concentrated becase for each molecule of sucrose there are now two molecules,
one of glucose and the other of fructose?

What is the advantage to the bee of inverting sucrose?
Thank you all for your insights, Rick