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Why is sucrose a non reducing sugar?

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ISA/EMPA exam discussion on TSR 05-03-2015
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    Why is sugar a non reducing sugar whereas maltose is a reducing sugar? i know its something to do with their structure? but i don't understand what a diagram would be helpful, thanks
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    http://en.wikipedia.org/wiki/Reducing_sugar
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    does anyone know what the test is to identify a reducing suger
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    Reducing sugars are sugars that can donate electrons to (or reduce) another chemical.

    Test for reducing sugars is the Benedict's test. When sugar is heated with the Benedicts reagent (alkaline solution of copper [II] sulfate) it forms an insoluble red precipitate of copper[I] oxide.

    Do you need to know how to carry the test out?
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    yep would like to know how to carry it out...

    im retaking transport for ocr and have a prectical it the old spec. It might cum up.
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    I thought the benidicts test is for protiens
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    (Original post by JUSTME1)
    yep would like to know how to carry it out...

    im retaking transport for ocr and have a prectical it the old spec. It might cum up.
    Add 2cm cubed the food sample (liquid form) to 2cm cubed of Benedict's reagent. Heat the mixture in a water bath (boiling) for five minutes.

    It will form an insoluble red precipitate of copper (II) oxide.
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    (Original post by JUSTME1)
    I thought the benidicts test is for protiens
    No that's the Biuret test.
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    bieurt test? what is that how is it carried out


    thanks
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    (Original post by JUSTME1)
    bieurt test? what is that how is it carried out


    thanks
    The buiret test is the test for proteins.

    Put a sample in a test tube, add benedicts reagent (I think thats the only level of detail you need to know) and if the solution turns purple, it indicates the presence of peptide bonds and therefore proteins. If the solution remains blue (because of the copper sulphate in buiret reagent) then proteins are not present.
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    (Original post by bob9001)
    The buiret test is the test for proteins.

    Put a sample in a test tube, add benedicts reagent (I think thats the only level of detail you need to know) and if the solution turns purple, it indicates the presence of peptide bonds and therefore proteins. If the solution remains blue (because of the copper sulphate in benedicts reagent) then proteins are not present.
    Careful! Benedicts is not for proteins. Biuret is for proteins.
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    (Original post by Revd. Mike)
    Careful! Benedicts is not for proteins. Biuret is for proteins.
    Woops!

    My mistake! I'll just edit that!

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