Reducing sugars are those that can reduce Fehling’s solution and Tollens’ reagent. All monosaccharides, whether aldose or ketose, are considered reducing sugars.
What distinguishes reducing sugars from non-reducing sugars, and which carbohydrates fall under the category of reducing sugars?
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Reducing sugars are carbohydrates that can donate electrons in a chemical reaction, reducing other substances. They contain a free aldehyde or ketone group, allowing them to undergo oxidation. Non-reducing sugars lack this functional group. Common reducing sugars include glucose, fructose, maltose, and lactose. In contrast, sucrose is a non-reducing sugar because it lacks a free aldehyde or ketone group due to its glycosidic bond formation during the linkage of glucose and fructose. The ability to reduce other substances distinguishes reducing sugars and has implications in various chemical and biological processes.