Watch complete video answer for “if you want to detect whether a sugar is reducing or non-redu” of Biology Class 12th. Get FREE solutions to all questions from chapter BIOMOLECULES AND ENZYMES.
6. Conclusion: Sucrose is a non-reducing sugar because both its potential reducing groups (the aldehyde from glucose and the ketone from fructose) are involved in glycosidic bonds, leaving no free groups. In contrast, maltose and lactose have free aldehyde groups that allow them to act as redu...
Is stachyose reducing or nonreducing? Stachyose arenon-reducing sugar. Non-reducing sugar does not reduce Fehling's solution and Tollens reagent. Can humans break down stachyose? It is mainly used as a bulk sweetener or for its functional oligosaccharide properties.Stachyose is not completely dig...
Glucose does not undergo hydrolysis because it is a(n): a. aldose b. hexose c. reducing sugar d. monosaccharide e. disaccharide Both maltose and lactose are reducing sugars, but sucrose is a non-reducing sugar. Explain why. Fructose does not undergo hydrolysis because it is a: a. aldose...
Dextrose isa naturally occurring sugar that comes from corn. You'll often see dextrose as an artificial sweetener added to a variety of food items, including fructose corn syrup. It's not just used in food though – it's also used medicinally. ...
fructose has a low G.I. but may be causally linked with the obesity and cardiovascular disease epidemic. The reported association of high G.I. with cardiovascular disease may be due to the association of sugar intake which contains fructose, but which has a high G.I. due to its glucose ...
Sucrose, the sugar in table sugar, is composed of one glucose molecule joined to a fructose molecule. How is sucrose classified? a. as a monosaccharide b. as a polysaccharide c. as a hexose d. as a disaccharide Monosaccharides, polysaccharides, and disaccharides are all types...
Inactivation of the tpsA gene also results in increased steady-state levels of sugar phosphates but does not prevent growth on rapidly metabolizable carbon sources (glucose, fructose) as seen in Saccharomyces cerevisiae. This suggests that trehalose 6-phosphate is a physiological inhibitor of ...
(a) glucose (b) disaccharides (i.e. maltose) (c) simple sugars (d) fructose.In gluconeogenesis process A) Glucose is used for energy B) Glycogen is broken down to glucose C) Glucose is formed from amino acids D) Glycogen is synthesized from e...
Sucrose is a disaccharide made of glucose and fructose. It has 3.9 Cal/g; GI = 58-84. Cooking properties: solubility, melting point. caramelization.