Chemistry · Carbohydrates: Classification, aldoses and ketoses, monosaccharides (glucose and fructose) and constituent monosaccharides of oligosaccharides (sucrose, lactose and maltose)
Reducing sugar can reduce:
Reducing sugar can reduce:
- A. Aldehydes to alcohols
- B. Ferric salts to ferrous salts
- C. Chlorates to chlorides
- D. Fehling solution to cuprous oxide
Step-by-step solution
Reducing sugars (e.g., glucose, fructose) have free aldehyde or ketone groups that can reduce Cu²⁺ ions in Fehling's solution to Cu₂O (red precipitate). This is a characteristic test for reducing sugars.