Reducing Sugars |
Non-reducing sugars |
(1) Give bright red-precipitate with Fehling’s or Benedict’s solutions. (3) Cannot be hydrolysed. (4) All monosaccharides and some disaccharides like maltose and lactose are reducing sugars. |
(1) Do not give bright red-precipitate with Fehling’s or Benedict’s solutions. (2) Do not have free aldehyde or ketone group to reduce Cu++ to Cu+. (3) On hydrolysis give rise to reducing sugars. (4) Sucrose is non-reducing sugar. |