I keep getting “Reducing vs non-reducing sugars” questions wrong in Amines & Biomolecules. What's the trap?
assuming every sugar is a reducing sugar.
The usual trap: assuming every sugar is a reducing sugar. How to avoid it: sucrose locks up both reactive groups → non-reducing. Go back to the definition — sugars with a free aldehyde/ketone group (glucose, fructose, maltose) reduce Tollens'/Fehling's; sucrose does not.
Key point
Reducing vs non-reducing sugars
Common mistake
assuming every sugar is a reducing sugar.
Memory tip
sucrose locks up both reactive groups → non-reducing.
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