Reducing Sugars

Non-reducing sugars

(1) Give bright red-precipitate with Fehling’s or Benedict’s solutions.


(2) Have free aldehyde or ketone group which reduces Cu⁺⁺ to Cu⁺.

(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.