I'm on the WJEC board and although the specification doesn't mention you have to know the difference, the boards revision guide reads
"Make sure you know the difference between a reducing and a non-reducing sugar and the appropriate food test"
So, I'm going to learn it, just in case. Only, we, went through the test in class, and we were never told the actual difference, only the tests for the different ones and the results, and the revision guide tells nothing. I've googled it but the answers seem far too indepth and not tailored for as level. And every page is mentioning terminaolgy I have never come across.
just if you really wanna know why this works is that the monosaccharides you come across in this part of the course can be either aldoses (containing a aldehyde functional group) or ketoses (containing a ketone functional group) if you do chemistry you will know that ketones cant be oxidized but aldehydes can
* Test to confirm reducing properties of sugars.
* Add a few drops of benedict solution into the sugar and boil. If it shows a brickred precipitate, a reducing sugar is present. Since copper 2+ is reduced in copper +1 which shows are brick red precipitate
Taken off Wiki, but since i was reading it and need to learn about it and so do you, i thought id make life easier by copying it here aswell!