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It reacts with a reducing sugar to form 3-amino-5-nitrosalicylic acid, which can be measured by spectrophotometry to determine the amount of reducing sugar that was present. [8] Some sugars, such as sucrose, do not react with any of the reducing-sugar test solutions. However, a non-reducing sugar can be hydrolyzed using dilute hydrochloric acid ...
Since sucrose contains no anomeric hydroxyl groups, it is classified as a non-reducing sugar. Sucrose crystallizes in the monoclinic space group P2 1 with room-temperature lattice parameters a = 1.08631 nm, b = 0.87044 nm, c = 0.77624 nm, β = 102.938°.
Sucrose and trehalose are examples of non-reducing disaccharides because their glycosidic bond is between their respective hemiacetal carbon atoms. The reduced chemical reactivity of the non-reducing sugars, in comparison to reducing sugars, may be an advantage where stability in storage is important. [5] [6]
Sucrose is thus a non-reducing sugar which does not react with Benedict's reagent. However, sucrose indirectly produces a positive result with Benedict's reagent if heated with dilute hydrochloric acid prior to the test, although it is modified during this treatment as the acidic conditions and heat break the glycosidic bond in sucrose through ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 5 January 2025. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, unprocessed cane, brown Sugar ...
Sucrose is a non-reducing sugar, so will not test positive with Benedict's solution. To test for sucrose, the sample is treated with sucrase. The sucrose is hydrolysed into glucose and fructose, with glucose being a reducing sugar, which in turn tests positive with Benedict's solution. [citation needed].
An oligosaccharide has both a reducing and a non-reducing end. The reducing end of an oligosaccharide is the monosaccharide residue with hemiacetal functionality, thereby capable of reducing the Tollens’ reagent, while the non-reducing end is the monosaccharide residue in acetal form, thus incapable of reducing the Tollens’ reagent. [2]
Sucrose actually has a DE of zero even though it is a disaccharide, because both reducing groups of the monosaccharides that make it are connected, so there are no remaining reducing groups. Because different reducing sugars (e.g. fructose and glucose ) have different sweetness, it is incorrect to assume that there is any direct relationship ...