Reducing vs
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Questions and Answers

What differentiates reducing sugars from non-reducing sugars?

  • Presence of glycosidic bonds between carbons
  • Presence of either a free aldehyde or a ketone group (correct)
  • Presence of carboxylic group (COOH)
  • Absence of carbonyl group (C=O)

    • Which of the following explains the reducing properties of monosaccharides?

  • Absence of carbonyl group (C=O) of aldehyde & ketone
  • Presence of carbonyl group (C=O) of aldehyde & ketone (correct)
  • Presence of carboxylic group (COOH) of aldehyde & ketone
  • Presence of hydroxyl group (OH) of aldehyde & ketone

    • Which of the following is a reducing sugar?

  • Glucose (correct)
  • Xylose
  • Sucrose
  • Trehalose

    • What type of disaccharide is sucrose?

    <p>Non-reducing sugar</p> Signup and view all the answers

    What distinguishes reducing disaccharides from non-reducing disaccharides?

    <p>Presence of glycosidic bonds between both of the carbons that already carry the carbonyl bond</p> Signup and view all the answers

    Study Notes

    Reducing vs. Non-Reducing Sugars

    • Reducing sugars can donate electrons or reduce other molecules, while non-reducing sugars cannot.
    • All monosaccharides are reducing sugars due to their free aldehyde or ketone groups.
    • Non-reducing sugars do not possess reactive carbonyl groups.

    Properties of Monosaccharides

    • Monosaccharides have a free functional group (aldehyde or ketone), which enables them to undergo oxidation, demonstrating reducing properties.
    • Typically, glucose and fructose are recognized as prominent examples of reducing monosaccharides.

    Identification of Reducing Sugars

    • Fructose, glucose, and galactose are common examples of reducing sugars.
    • Sucrose, known as table sugar, is NOT a reducing sugar.

    Sucrose Classification

    • Sucrose is classified as a non-reducing disaccharide.
    • It is composed of glucose and fructose linked by a glycosidic bond that involves their anomeric carbons.

    Distinctions Between Reducing and Non-Reducing Disaccharides

    • Reducing disaccharides, like maltose and lactose, have free anomeric carbons that can act as reducing agents.
    • Non-reducing disaccharides, such as sucrose, lack free anomeric carbons due to the linkage between the sugar units, preventing oxidation.

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    Description

    Test your knowledge of reducing and non-reducing sugars with this quiz. Explore the characteristics and properties of these two types of sugars, and understand the chemical basis for their classification.

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