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Even though both molecules are disaccharides, the position of their anomeric carbons changes their reducing potential. Since maltose's anomeric carbon is free, it allows for the opening of its ring structure, and the subsequent reducing of the metal ions (like those used in Fehlding's solution). Since sucrose's anomeric carbon is used to bind the fructose and glucose molecules that it is comprised of, it does not have this option, making it a non-reducing sugar.
Hope that helps!
What else can I help you with?
What makes up a dissaccharide?
A disaccharide is a molecule composed of two monosaccharide units joined together by a glycosidic bond. The most common disaccharides include sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (glucose + glucose).
What are the sources of reducing and non reducing sugars?
Reducing sugars can be sourced from fruits, honey, and some vegetables like carrots. Non-reducing sugars are commonly found in foods like table sugar (sucrose) and milk. Both types of sugars play important roles in our diet and provide energy for the body.
The simple fruit sugar that makes up half of the sucrose molecule?
Glucose is the simple fruit sugar that makes up half of the sucrose molecule. Glucose is a vital energy source for our bodies, providing fuel for cells to function properly.
Is lactose a fatty acid?
No, lactose is a type of sugar found in milk, composed of glucose and galactose molecules. Fatty acids are a type of molecule that makes up fats and oils. They are composed of a chain of carbon and hydrogen atoms.
What makes a reducing sugar and how does it differ from non-reducing sugars?
Reducing sugars have a free aldehyde or ketone group that can reduce other substances. Non-reducing sugars lack this group and cannot reduce other substances.
What makes up a dissaccharide?
A disaccharide is a molecule composed of two monosaccharide units joined together by a glycosidic bond. The most common disaccharides include sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (glucose + glucose).
What are the sources of reducing and non reducing sugars?
Reducing sugars can be sourced from fruits, honey, and some vegetables like carrots. Non-reducing sugars are commonly found in foods like table sugar (sucrose) and milk. Both types of sugars play important roles in our diet and provide energy for the body.
How does the molecular formula for sucrose compare to maltose?
The molecular formula of sucrose is C12H22O11, while the molecular formula of maltose is C12H22O11. Both molecules have the same number and types of atoms (carbon, hydrogen, and oxygen), but they are arranged differently. Sucrose is a disaccharide made of glucose and fructose, while maltose is a disaccharide made of two glucose molecules.
What makes you lactose intolorent?
The reason you get lactose intolarence is because you dont have enough enzimes to digest the lactose.
What does glucose make?
Glucose makes maltose, starch and cellulose.
What compound is produced as a result of mixing amylase with an aqueous solution of starch?
Maltose. Water and Starch mixed with amylase makes maltose
What makes maltose?
is a disaccharide formed from two units of glucose. Maltose can be broken down into two glucose molecules by hydrolysis.what are some properties of maltose?Maltose is a malt sugar. The molecular formula for maltose is C12H22O11.
What makes up sucrose?
glucose and fructose
What does lactose and water make?
it makes fructose
Where can you get lactose free ice cream?
The Lactaid company now makes lactose-free ice cream in several flavors.
What is in milk that makes it a good culture medium for production of yogurt?
Lactose
How do you make a soy milkshake?
I would use soy milk and whatever flavor of soy or lactose free ice cream. If the lactose is the reason, breyers makes a really good lactose free vanilla.
