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Lactose is classed as a "reducing sugar" as it contains a aldehyde group (-CHO) which is oxidised into (-COOH) when reacted with an oxidant such as Fehling's or Benedict's reagant (alkaline conditions).

A redox reaction (also known as an electron transfer reaction) occurs when the reagent is added to the reducing sugar (at 80°C) and the following reaction occurs:

2Cu(OH)2 + R-CH=O → Cu2O + R-COOH + 2H2O

as you can see, the 2Cu(OH)2 becomes Cu2O and is hence reduced from Cu2+ to Cu+, making the sugar it has reacted with a 'reducing sugar' :)

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13y ago

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