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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]
The word sucrose was coined in 1857, by the English chemist William Miller [6] from the French sucre ("sugar") and the generic chemical suffix for sugars -ose. The abbreviated term Suc is often used for sucrose in scientific literature. The name saccharose was coined in 1860 by the French chemist Marcellin Berthelot. [7]
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 ...
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 ...
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]
Since the reaction requires a free carbonyl group, only "reducing sugars" participate. Sucrose, which is nonreducing, does not form an osazone. A typical reaction showing the formation of an osazone. D-glucose reacts with phenylhydrazine to give glucosazone. The same product is obtained from fructose and mannose. General steps in osazone formation
It makes up 50% of sugars in the honeydew of silverleaf whiteflies [2] [3] and is synthesised from sucrose by some bacteria, [4] [5] such as Protaminombacter rubrum. [6] [1] Because the anomeric carbon of the fructose moiety is not involved in the glycosidic bond, it is a reducing sugar. [6]
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