Question
Explain the difference between reucing and non-reducing sugars with examples.
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Answer
Reducing sugars have reducing properties, hence they reduce Fehling's solution and Tollens' reagent, like- all monosaccharides, maltose and lactose. Non-reducing sugars do not have reducing properties, hence they do not reduce Fehling's solution and Tollens' reagent. Example : Sucrose.
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Column $I$
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Column $II$
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| $(i)$ | $CH_3-o-CH_3$ | $(a)$ |
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| $(ii)$ |
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$(b)$ |
$\ \ \ \ \ \ \ \ \ \ \ \ \ \text{CH}_3 \\ \ \ \ \ \ \ \ \ \ \ \ \ \ \ | \\ \text{CH}_3-\text{C}-\text{I}+\text{CH}_3\text{OH} \\ \ \ \ \ \ \ \ \ \ \ \ \ \ \ | \\ \ \ \ \ \ \ \ \ \ \ \ \ \ \text{CH}_3$
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| $(iii)$ |
$\ \ \ \ \ \ \ \ \ \ \ \ \ \text{CH}_3 \\ \ \ \ \ \ \ \ \ \ \ \ \ \ \ | \\ \text{H}_3\text{C}-\text{C}-\text{O}-\text{CH}_3 \\ \ \ \ \ \ \ \ \ \ \ \ \ \ \ | \\ \ \ \ \ \ \ \ \ \ \ \ \ \ \text{CH}_3$
|
$(c)$ |
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| $(iv)$ |
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$(d)$ | $CH_3-OH + CH_3-I$ |
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$(e)$ |
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$(f)$ |
 |
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$(g)$ |
$\ \ \ \ \ \ \ \ \ \ \ \ \ \text{CH}_3 \\ \ \ \ \ \ \ \ \ \ \ \ \ \ \ | \\ \text{CH}_3-\text{C}-\text{OH}+\text{CH}_3\text{I} \\ \ \ \ \ \ \ \ \ \ \ \ \ \ \ | \\ \ \ \ \ \ \ \ \ \ \ \ \ \ \text{CH}_3$
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