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A reducing end refers to the terminal end of a carbohydrate, specifically a sugar, that has a free aldehyde or ketone group capable of being oxidized. In disaccharides and polysaccharides, the reducing end is the part of the molecule that can participate in redox reactions, allowing it to donate electrons. This is typically the end of the sugar chain where a monosaccharide can open up to reveal its reactive carbonyl group. For example, in maltose, the reducing end is the glucose unit that can undergo oxidation.

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