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A reducing sugar is one that reduces another compound and is itself oxidized; that is, the carbonyl carbon of the sugar is oxidized to a carboxyl group. [2] A sugar is classified as a reducing sugar only if it has an open-chain form with an aldehyde group or a free hemiacetal group. [3]
All monosaccharide ketoses are reducing sugars, because they can tautomerize into aldoses via an enediol intermediate, and the resulting aldehyde group can be oxidised, for example in the Tollens' test or Benedict's test. [3] Ketoses that are bound into glycosides, for example in the case of the fructose moiety of sucrose, are nonreducing ...
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 (table sugar) contains two sugars (fructose and glucose) joined by their glycosidic bond in such a way as to prevent the glucose undergoing isomerization to an aldehyde, or fructose to alpha-hydroxy-ketone form. Sucrose is thus a non-reducing sugar which does not react with Benedict's reagent.
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]
Hydrogen gas is a reducing agent when it reacts with non-metals and an oxidizing agent when it reacts with metals. 2 Li (s) + H 2(g) → 2 LiH (s) [ a ] Hydrogen (whose reduction potential is 0.0) acts as an oxidizing agent because it accepts an electron donation from the reducing agent lithium (whose reduction potential is -3.04), which causes ...
Along with naming brown sugar the 2025 Flavor of the Year, T. Hasegawa’s report predicts other up-and-coming ingredient and flavor trends, along with consumer patterns the company expects to ...
In these methods, multiple sugars are added to the reaction mixture. One of the sugars is armed as the glycosyl donor, and reacts quickly with a glycosyl acceptor. The non-reducing sugar then acts as a glycosyl acceptor as a protecting group that is easily lost in solution reveals a free hydroxyl group.