Question

what is the difference bw Reducing sugar and non reducing sugar?​

Answer 1

Answer:

• Reducing sugars are sugars where the

anomeric carbon has an OH group attached that

can reduce other compounds.

Whereas Non-reducing sugars do not have

an OH group attached to the anomeric carbon

so they cannot reduce other compounds.

• Maltose and lactose are reducing sugars.

while sucrose is a non-reducing sugar.

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Answer 2

Answer:

Reducing Sugars are those which are easily oxidized by mild oxidizing agent like ferric Fe^(2+) or cupric Cu^(2+) ions

The carbonyl carbon of the sugar is oxidized to a carboxylic group. Glucose, maltose nd other sugar capable of reducing ferric nd cupric ions are reducing sugars nd it's the basis of Fehling's reaction.

Basically the reduding effect is due to the free anomeric carbon in sugar.

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A nonreducing sugar is a carbohydrate that is not oxidized by a weak oxidizing agent (an oxidizing agent that oxidizes aldehydes but not alcohols, such as the Tollen’s reagent) in basic aqueous solution. The characteristic property of nonreducing sugars is that, in basic aqueous medium, they do not generate any compounds containing an aldehyde group.

eg: sucrose, which contains neither a hemiacetal group nor a hemiketal group and, therefore, is stable in water.

Explanation:

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