maltose is a reducing sugar ..
It's a reducing sugar.
a reducung sugar since it has an aldehyde group
fructose is non-reducing sugar
Add benedicts solution to the sample you are testing, heat gently for 5 minutes, and if reducing sugars are present, the solution turns red (if concentration of reducing sugars is high) and if its not as high it could turn green-yellow-brown ish the closer to red, the higher the concentration of reducing sugars. it will stay blue if none are present
No, it is not a reducing sugar.
maltose is a reducing sugar ..
reducing sugar
It's a reducing sugar.
a reducung sugar since it has an aldehyde group
A reducing sugar that, in a solution has an aldehyde or a ketone group. This allows the sugar has an reducing agent.
Sucrose
mailard reaction which is browning reaction but different with caramelization
yes it is a reducing sugar, it has a free anomeric OH group. thus it can also mutarotate
No Splenda is not a reducing sugar.
The action of strong alkali on reducing sugar, reverses the form of sugar back and forth.
Foods high in added sugar include cake, biscuits and sweet pastries.