Glucose reduce fehlings solution but sucrose could not why?

• A sugar containing aldehydes groups is oxidised to carboxylic acid, then that sugar is classified as a reducing sugar.
• It is called reducing sugar because it reduces the number of chemicals present in its structure through oxidation.
• Benedict and Fehling’s reagent are two solutions used to determine the reducing capability of a sugar. These solutions are used to determine the presence of free aldehydes or ketone groups in sugars.
• The reason why sucrose is a non-reducing sugar is that it has no free aldehydes or keto group.
• Additionally its anomeric carbon is not free and can’t easily open up its structure to react with other molecules.