gorjussexy
Oct 4, 2007, 07:02 PM
Why is a sugar reducing and nonreducing?
Evil dead
Oct 6, 2007, 01:49 AM
Reducing sugars are monosaccarides and disaccarides. If my memory serves me right they discolour benedicts solutions because the above sugars have a Hydroxyl group. This group reacts with the copper in the benedicts solution changing it's colour.
Non reducing sugars are polysaccarides - they do not have the hydroxyl group and therefore have to be refluxed in acid to obtain a similar reactive group.
pakshet
Sep 25, 2010, 10:57 PM
What if sucrose? Or inverted sugar?