Glucose reduce fehlings solution but sucrose could not why?

Asked by Sumit Joshi | 12th Jan, 2014, 09:53: AM

Expert Answer:

  • 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.

Answered by Vaibhav Chavan | 14th Jan, 2014, 12:56: PM

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