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Reducing form of glucose (the aldehyde group is on the far right) A reducing sugar is any sugar that is capable of acting as a reducing agent. [1] In an alkaline solution, a reducing sugar forms some aldehyde or ketone, which allows it to act as a reducing agent, for example in Benedict's reagent. In such a reaction, the sugar becomes a ...
For example, milk sugar (lactose) is a disaccharide made by condensation of one molecule of each of the monosaccharides glucose and galactose, whereas the disaccharide sucrose in sugar cane and sugar beet, is a condensation product of glucose and fructose. Maltose, another common disaccharide, is condensed from two glucose molecules. [7]
Cellobiose is a disaccharide with the formula (C 6 H 7 (OH) 4 O) 2 O. It is classified as a reducing sugar - any sugar that possesses the ability or function of a reducing agent. The chemical structure of cellobiose is derived from the condensation of a pair of β-glucose molecules forming a β(1→4) bond.
Maltose, with two sugar units, is a disaccharide, which falls under oligosaccharides. Glucose is a hexose : a monosaccharide containing six carbon atoms. The two glucose units are in the pyranose form and are joined by an O-glycosidic bond , with the first carbon (C 1 ) of the first glucose linked to the fourth carbon (C 4 ) of the second ...
The classic example of a dehydration reaction is the Fischer esterification, which involves treating a carboxylic acid with an alcohol to give an ester RCO 2 H + R′OH ⇌ RCO 2 R′ + H 2 O Often such reactions require the presence of a dehydrating agent, i.e. a substance that reacts with water.
Amylose A is a parallel double-helix of linear chains of glucose. Amylose is made up of α(1→4) bound glucose molecules. The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule (α(1→4) bonds). [3]
Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C 12 H 22 O 11. Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis ), the Latin word for milk, plus the suffix -ose used to name sugars.
Trehalose (from Turkish tıgala – a sugar derived from insect cocoons + -ose) [3] is a sugar consisting of two molecules of glucose. It is also known as mycose or tremalose. Some bacteria, fungi, plants and invertebrate animals synthesize it as a source of energy, and to survive freezing and lack of water.