Chapter 17, Problem 17.50E

Interpretation Introduction

(a)

Interpretation:

The reason as to why the lactose is a reducing sugar is to be stated using structural characteristics.

Concept introduction:

Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. The carbohydrates with free aldehyde or ketone groups can act as reducing sugars. Under basic conditions weak oxidizing agents such as Tollen’s reagent and Benedict’s solution oxidize the aldehyde or ketone group of the monosaccharide.

Interpretation Introduction

(b)

Interpretation:

The reason as to why the sucrose is not a reducing sugar is to be stated using structural characteristics.

Concept introduction:

Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. The carbohydrates with free aldehyde or ketone groups can act as reducing sugars. Under basic conditions weak oxidizing agents such as Tollen’s reagent and Benedict’s solution oxidize the aldehyde or ketone group of the monosaccharide.