Which of the following is a reducing sugar?
Correct answer: C. Maltose
- A. Sucrose
- B. Starch
- C. Maltose
- D. Cellulose
Explanation
Maltose keeps a free anomeric carbon, so its open-chain form has an aldehyde group that reduces Benedict's reagent to a brick red precipitate. In sucrose both anomeric carbons are locked into the glycosidic bond, which is why it is the classic non-reducing disaccharide. Starch and cellulose are polysaccharides with only one free end in an enormous molecule, so no detectable reduction occurs.
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About Carbohydrates
Carbohydrates are organic compounds classified as monosaccharides, disaccharides and polysaccharides according to their structure and hydrolysis products. The topic covers glycosidic bonds, glucose and fructose, sucrose, lactose and maltose, starch, glycogen and cellulose, along with their roles in energy storage, structural support and food tests.
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