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    gorjussexy's Avatar
    gorjussexy Posts: 1, Reputation: 1
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    #1

    Oct 4, 2007, 07:02 PM
    Reducing and Non reducing sugars
    Why is a sugar reducing and nonreducing?
    Evil dead's Avatar
    Evil dead Posts: 116, Reputation: -5
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    #2

    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's Avatar
    pakshet Posts: 1, Reputation: 1
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    #3

    Sep 25, 2010, 10:57 PM
    Comment on Evil dead's post
    What if sucrose? Or inverted sugar?
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