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 a non-reducing sugar?

Maltose

Glucose

Lactose

Sucrose

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Verified step by step guidance

Understand the concept of reducing and non-reducing sugars: Reducing sugars have a free aldehyde (-CHO) or ketone (-C=O) group that can participate in redox reactions. Non-reducing sugars lack such free groups due to glycosidic bond formation.

Examine the structure of sucrose: Sucrose is a disaccharide composed of glucose and fructose linked by a glycosidic bond between the anomeric carbons of both monosaccharides. This bond prevents the free aldehyde or ketone group from being available.

Compare sucrose with other sugars listed: Maltose and lactose are reducing sugars because they have a free anomeric carbon in one of their monosaccharide units. Glucose is a monosaccharide with a free aldehyde group, making it a reducing sugar.

Conclude why sucrose is non-reducing: The glycosidic bond in sucrose involves both anomeric carbons, effectively blocking the functional groups required for reduction reactions.

Apply this knowledge to similar problems: When identifying non-reducing sugars, always check if the glycosidic bond involves the anomeric carbons of the monosaccharides, as this is the key feature of non-reducing sugars.