Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

9. Carbohydrates

Reducing Sugars

Biochemistry

9. Carbohydrates

Reducing Sugars

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Multiple Choice

Which of the following is an example of a reducing sugar?

Glucose

Cellulose

Sucrose

Starch

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Verified step by step guidance

Understand the concept of reducing sugars: Reducing sugars are carbohydrates that can act as reducing agents because they have a free aldehyde group (-CHO) or a free ketone group (-C=O) in their structure. These groups can participate in redox reactions, such as the Benedict's test.

Analyze the structure of glucose: Glucose is a monosaccharide with a free aldehyde group in its open-chain form, making it a reducing sugar.

Examine cellulose: Cellulose is a polysaccharide composed of glucose units linked by β-1,4-glycosidic bonds. These bonds prevent the individual glucose units from having free aldehyde or ketone groups, so cellulose is not a reducing sugar.

Evaluate sucrose: Sucrose is a disaccharide composed of glucose and fructose linked by a glycosidic bond. This bond involves the aldehyde group of glucose and the ketone group of fructose, preventing either from being free. Therefore, sucrose is not a reducing sugar.

Assess starch: Starch is a polysaccharide composed of amylose and amylopectin, which are chains of glucose units linked by α-glycosidic bonds. These bonds prevent the glucose units from having free aldehyde or ketone groups, so starch is not a reducing sugar.