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Understanding Reducing and Non-Reducing Sugars

The document discusses several chemical tests used to detect sugars, including the Fehling's test, Barfoed's test, and structural formulas to illustrate the hydrolysis of various disaccharides. The Fehling's test detects reducing groups like aldehydes and distinguishes between reducing and non-reducing sugars. Barfoed's test specifically detects reducing monosaccharides in the presence of disaccharides. Sucrose is illustrated as a non-reducing sugar due to its β-1,2 glycosidic bond between glucose and fructose, which protects the aldehyde groups from reaction.

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Annamae Moleño Pineda
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285 views3 pages

Understanding Reducing and Non-Reducing Sugars

The document discusses several chemical tests used to detect sugars, including the Fehling's test, Barfoed's test, and structural formulas to illustrate the hydrolysis of various disaccharides. The Fehling's test detects reducing groups like aldehydes and distinguishes between reducing and non-reducing sugars. Barfoed's test specifically detects reducing monosaccharides in the presence of disaccharides. Sucrose is illustrated as a non-reducing sugar due to its β-1,2 glycosidic bond between glucose and fructose, which protects the aldehyde groups from reaction.

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Annamae Moleño Pineda
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3. What is Fehling’s test?

The Fehling test was developed in 1848 by Herrmann Fehling. It is a indicating reaction for reducing
groups such as aldehyde functions. It makes it possible to differentiate between reducing and non-
reducing sugars. Originally, the Fehling test was also used to determine the sugar content in the blood
of diabetics. Today, the Fehling test is particularly important as a didactic example for understanding
the chemistry of sugars. The principle of the Fehling test is based on the fact that the aldehyde group
of sugar is oxidised by complexed copper ions to form acid. The red copper (I) oxide then precipitates,
which is an indicator for the redox reaction. Sugars can exist in aqueous solution as a ring shape or as
an open chain molecule. Both forms exists in chemical equilibrium with each other. However, for the
pentoses (C5H10O5) and hexoses (C6H12O6), equilibrium is shifted toward the ring shape by more
than 99.9 %. An intramolecular semiacetal forms during the ring closure reaction.

STOKER, H. (n.d.). BIOLOGICAL CHEMISTRY (5th ed., Vol. 258). WEBER STATE


UNIVERSITY.
4. What is Barfoed’s test?
Barfoed’s test is a chemical test used to detect the presence of monosaccharides which detects
reducing monosaccharides in the presence of disaccharides. This reaction can be used for
disaccharides, but the reaction would be very slowBarfoed’s Test: Barfoed's test is used to detect the
presence of monosaccharide (reducing) sugars in solution. Barfoed's reagent, a mixture of ethanoic
(acetic) acid and copper (II) acetate, is combined with the test solution and boiled. A red copper (II)
oxide precipitate is formed will indicates the presence of reducing sugar. The reaction will be negative
in the presence of disaccharide sugars because they are weaker reducing agents. This test is specific
for monosaccharides. Due to the weakly acidic nature of Barfoed's reagent, it is reduced only by
monosaccharides.
. Barfoed’s Test
To detect reducing carbohydrates.
To distinguish reducing monosaccharides from disaccharides.

STOKER, H. (n.d.). BIOLOGICAL CHEMISTRY (5th ed., Vol. 261). WEBER STATE


UNIVERSITY.

11. Use structural formula to illustrate the chemical equation for the hydrolysis of: a.
Sucrose b. Lactose c. Maltose

Sucrose glucose + fructose --- glu, (1---2) fructose sucrose, a non reducing sugar

Consider the three disaccharide structures maltose, lactose and sucrose and explain why sucrose is
NOT a reducing sugar.
Disaccharides with (1---4), (1---4) and (1---2) glycosidic bonds that yield disaccharide, maltose, lactose
and sucrose, respectively. Both (1--- 4) and (1---4) glycosidic bonds leave one hemiacetal or hemiketal
free and these ends will show a postive behavior for the Benedict's test. E.g maltose and lactose.
Fructose having (1---2) glycosidic bondhave protected acetal and ketal groups which are unable to
undergo enediol conversion or reaction with Benedict's reagent. Therefore fructose is considered as a
non reducing sugar.

Maltose glucose + glucose --- glu (1---4) glu maltose, a reducing sugar

Lactose galactose + glucose---gal(1---4)glu lactose,a reducing sugar

SUMMARY
Fread, F. (218 C.E.). oxford chemistry (seventh edition, Vol. 900).
https://libguides.bodleian.ox.ac.uk/chemistry/books

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