Trehalose is a non-reducing sugar because of the orientation of the second glucose molecule. This orientation places this glucose's anomeric, or "first" carbon directly in the 1,1-glycosidic bond. Because it is preoccupied, or "busy", it does not have any capabilities as a reducing sugar in oxidation-reduction reactions.
Yes, according to http://www.brewinfo.org/articles/clinitest2.html. (:
Sucrose
yes it is a reducing sugar, it has a free anomeric OH group. thus it can also mutarotate
The action of strong alkali on reducing sugar, reverses the form of sugar back and forth.
Maltose and maltotriose
A non-reducing sugar can be hydrolyzed using dilute hydrochloric acid. After hydrolysis and neutralization of the acid, the product is a reducing sugar. So acidic hydrolysis can convert the non-reducing sugars (disaccharides and polysaccharides) into reducing simple sugars.
No, it is not a reducing sugar.
maltose is a reducing sugar ..
reducing sugar
It's a reducing sugar.
a reducung sugar since it has an aldehyde group
A reducing sugar that, in a solution has an aldehyde or a ketone group. This allows the sugar has an reducing agent.
Sucrose
yes it is a reducing sugar, it has a free anomeric OH group. thus it can also mutarotate
No Splenda is not a reducing sugar.
The action of strong alkali on reducing sugar, reverses the form of sugar back and forth.
Maltose and maltotriose
yes it does. lemon juice has lots of sugar in it. did u no that lemons have more sugar in than strawberrys!