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Carbohydrates are classified on the basis of their behaviour on hydrolysis and also as reducing or non-reducing sugar. Sucrose is a __________.
- a)monosaccharide
- b)disaccharide
- c)non-reducing sugar
- d)Both b and c
Correct answer is option 'D'. Can you explain this answer?
Verified Answer
Carbohydrates are classified on the basis of their behaviour on hydrol...
The correct answer is option B & D.
One of the common disaccharides is sucrose which on hydrolysis gives an equimolar mixture of D−(+)− glucose and D−(−) fructose. These two monosaccharides are held together by a glycosidic linkage between Cl of α- glucose and C2 of β- fructose. Since the reducing groups of glucose and fructose are involved in glycosidic bond formation, sucrose is a non-reducing sugar.
One of the common disaccharides is sucrose which on hydrolysis gives an equimolar mixture of D−(+)− glucose and D−(−) fructose. These two monosaccharides are held together by a glycosidic linkage between Cl of α- glucose and C2 of β- fructose. Since the reducing groups of glucose and fructose are involved in glycosidic bond formation, sucrose is a non-reducing sugar.
Most Upvoted Answer
Carbohydrates are classified on the basis of their behaviour on hydrol...
The correct answer is D. Both b and c.
One of the common disaccharides is sucrose which on hydrolysis gives an equimolar mixture of D−(+)− glucose and D−(−) fructose. These two monosaccharides are held together by a glycosidic linkage between Cl of α- glucose and C2 of β- fructose. Since the reducing groups of glucose and fructose are involved in glycosidic bond formation, sucrose is a non-reducing sugar.
One of the common disaccharides is sucrose which on hydrolysis gives an equimolar mixture of D−(+)− glucose and D−(−) fructose. These two monosaccharides are held together by a glycosidic linkage between Cl of α- glucose and C2 of β- fructose. Since the reducing groups of glucose and fructose are involved in glycosidic bond formation, sucrose is a non-reducing sugar.
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Carbohydrates are classified on the basis of their behaviour on hydrol...
Classification of Sucrose
Sucrose, commonly known as table sugar, is a significant carbohydrate in our diet. It is classified based on its structure and chemical behavior.
1. Sucrose as a Disaccharide
- Sucrose is a disaccharide, meaning it is composed of two monosaccharides: glucose and fructose.
- These two sugar units are linked by a glycosidic bond, which forms during a dehydration synthesis reaction, where a molecule of water is released.
2. Sucrose as a Non-Reducing Sugar
- Sucrose is categorized as a non-reducing sugar.
- This classification is due to the fact that sucrose does not have a free aldehyde or ketone group available to participate in reduction reactions.
- In contrast, reducing sugars like glucose and fructose can easily reduce other compounds and participate in reactions such as the Benedict’s test.
3. Importance of Classification
- Understanding that sucrose is both a disaccharide and a non-reducing sugar helps in various biochemical applications and everyday cooking.
- This classification is crucial for understanding metabolic pathways and the role of sugars in human nutrition.
In conclusion, the correct answer is indeed option D, as sucrose is both a disaccharide and a non-reducing sugar, highlighting its unique structural and chemical properties.
Sucrose, commonly known as table sugar, is a significant carbohydrate in our diet. It is classified based on its structure and chemical behavior.
1. Sucrose as a Disaccharide
- Sucrose is a disaccharide, meaning it is composed of two monosaccharides: glucose and fructose.
- These two sugar units are linked by a glycosidic bond, which forms during a dehydration synthesis reaction, where a molecule of water is released.
2. Sucrose as a Non-Reducing Sugar
- Sucrose is categorized as a non-reducing sugar.
- This classification is due to the fact that sucrose does not have a free aldehyde or ketone group available to participate in reduction reactions.
- In contrast, reducing sugars like glucose and fructose can easily reduce other compounds and participate in reactions such as the Benedict’s test.
3. Importance of Classification
- Understanding that sucrose is both a disaccharide and a non-reducing sugar helps in various biochemical applications and everyday cooking.
- This classification is crucial for understanding metabolic pathways and the role of sugars in human nutrition.
In conclusion, the correct answer is indeed option D, as sucrose is both a disaccharide and a non-reducing sugar, highlighting its unique structural and chemical properties.
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