Question 1: What are reducing sugar and non-reducing sugar? Monosaccharides are all reducing sugars, such as glucose and fructose.

Among disaccharides, maltose and lactose with reducing groups (aldehyde groups) are also reducing sugars, while those without reducing groups are not, such as sucrose.

Polysaccharide is not a reducing sugar, because the molecule is too big, even if there are reducing groups, there is no obvious reduction effect.

Non-reducing sugars include sucrose, starch, cellulose, etc. But all of them can be hydrolyzed to produce corresponding reducing monosaccharides.

Question 2: What are the common reducing sugars? Reducing sugars include glucose, fructose, lactose and maltose. Reducing sugar means reducing sugar. Among sugars, monosaccharides containing free aldehyde groups or ketone groups and disaccharides containing free potential aldehyde groups are reducible.

Question 3: What kinds of reducing sugars are there? Reducing sugar, on the biological level, refers to the sugar containing aldehyde group, which can reduce copper hydroxide to cuprous oxide in hot water and silver ammonia complex ion to elemental silver in silver ammonia solution.

There are many kinds of sugar, theoretically there can be infinite kinds, so it is generally impossible to list all the reducing sugars. However, common reducing sugars include glyceraldehyde, mannose, galactose, lactose, ribose, deoxyribose, glucose and maltose. Sucrose, starch, cellulose and fructose are all non-reducing sugars because they do not contain aldehyde groups. In addition, copper hydroxide can be reduced to cuprous oxide in hot water, and silver ammonia complex ions can be reduced to elemental silver in silver ammonia solution, not necessarily reducing sugars, such as acetaldehyde and formaldehyde.

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Question 4: What are reducing sugar and non-reducing sugar? Monosaccharides are all reducing sugars, such as glucose and fructose.

Among disaccharides, maltose and lactose with reducing groups (aldehyde groups) are also reducing sugars, while those without reducing groups are not, such as sucrose.

Polysaccharide is not a reducing sugar, because the molecule is too big, even if there are reducing groups, there is no obvious reduction effect.

Non-reducing sugars include sucrose, starch, cellulose, etc. But all of them can be hydrolyzed to produce corresponding reducing monosaccharides.

Question 5: What are the common reducing sugars? Reducing sugars include glucose, fructose, lactose and maltose. Reducing sugar means reducing sugar. Among sugars, monosaccharides containing free aldehyde groups or ketone groups and disaccharides containing free potential aldehyde groups are reducible.