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13.74 Why are lactose and maltose reducing sugars, but sucrose is not? (13.6)

13.74 Why are lactose and maltose reducing sugars, but sucrose is not? (13.6)

Biochemistry
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
Problem 1P
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**13.74** Why are lactose and maltose reducing sugars, but sucrose is not? (13.6) Explanation: This text is posed as a question, likely from a textbook or educational resource, highlighting the different properties of disaccharides in relation to their reducing capabilities. It references another question or section (13.6) for additional context or information. For a detailed understanding, one would examine the chemical structures and bonding of these sugars. Reducing sugars typically have a free anomeric carbon that can participate in reduction reactions, which is the case for lactose and maltose but not for sucrose due to the way its glucose and fructose units are bonded.
Transcribed Image Text:**13.74** Why are lactose and maltose reducing sugars, but sucrose is not? (13.6) Explanation: This text is posed as a question, likely from a textbook or educational resource, highlighting the different properties of disaccharides in relation to their reducing capabilities. It references another question or section (13.6) for additional context or information. For a detailed understanding, one would examine the chemical structures and bonding of these sugars. Reducing sugars typically have a free anomeric carbon that can participate in reduction reactions, which is the case for lactose and maltose but not for sucrose due to the way its glucose and fructose units are bonded.
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