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reducing and none reducing sugars.....i need help!
What can you do to try to identify the exact concentrations of reducing and non reducing sugars in a food solution....i need help with my as biology work!
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To be a reducing sugar the molecule must be able to supply electrons. Non-reducing sugars cannot do this. Reducing sugars have ketone -CO- or aldehyde -CHO groups that can act as electron suppliers so most monosaccharides and disaccharides are reducing sugars. These are easy to tell apart because only reducing sugars react to Benedict's solution.
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