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Sugar is easily oxidized, so almost any oxidizing substance reacts with sugar. Acids of oxidized nonmetals, especially, react easily with sugar.
Benedict's test is based on Benedict's reagent, a liquid that changes color based on the sugar content of the material put in. Ketohexose acts as a reducing sugar because benedict's reagent is comprised of sodium citrate, sodium carbonate, and cupric sulfate. The cupric sulfate reacts with the ketohexose, reducing it and causing it to precipitate as cuprous oxide, which is what changes the color of the reagent and determines the sugar content.
maltose is a reducing sugar ..
It's a reducing sugar.
yes Any sugar that has an aldehyde or a ketone group in solution is termed a 'reducing sugar' Glucose is a reducing because: 1: It shows a positive to Fehling's Test for reducing sugars by forming a brick red precipitate. 2: Straight chain monosaccharides can act as mild reducing agents, because the aldehyde group that is present can be oxidized to form a carboxylic acid group and also can form a carboxylate ion group in the presence of a base. Ring form monosaccharide does not have aldehyde group thus are not consider as reducing sugars but they are readily in equilibrium with the open chain thereby becoming a reducing sugar.
The non-reducing sugar changes color when hydrochloric acid and hydrogen carbonate crystals because the non-reducing sugar gets oxidized as it gives an electron to the reducing agent.
Sugar is easily oxidized, so almost any oxidizing substance reacts with sugar. Acids of oxidized nonmetals, especially, react easily with sugar.
No, it is not a reducing sugar.
Benedict's test is based on Benedict's reagent, a liquid that changes color based on the sugar content of the material put in. Ketohexose acts as a reducing sugar because benedict's reagent is comprised of sodium citrate, sodium carbonate, and cupric sulfate. The cupric sulfate reacts with the ketohexose, reducing it and causing it to precipitate as cuprous oxide, which is what changes the color of the reagent and determines the sugar content.
maltose is a reducing sugar ..
reducing sugar
It's a reducing sugar.
yes Any sugar that has an aldehyde or a ketone group in solution is termed a 'reducing sugar' Glucose is a reducing because: 1: It shows a positive to Fehling's Test for reducing sugars by forming a brick red precipitate. 2: Straight chain monosaccharides can act as mild reducing agents, because the aldehyde group that is present can be oxidized to form a carboxylic acid group and also can form a carboxylate ion group in the presence of a base. Ring form monosaccharide does not have aldehyde group thus are not consider as reducing sugars but they are readily in equilibrium with the open chain thereby becoming a reducing sugar.
the reactant that has the atom that gets oxidized
ferrous ion act as reducing agent as it will be oxidized into ferric
Many sugars contain aldehyde groups. These can be chemically "reduced" to a less oxidized state, i.e., that of an alcohol. That is the reason for the terminology. The concepts of reduction and oxidation is a suitable one for college chemistry, but not for this forum. It takes more than a few words to explain. Simple reducing sugars are able to cause reduction of silver ions to silver metal and cause deposition of a silver mirror finish on the container holding them.
a reducung sugar since it has an aldehyde group