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Reducing, non-reducing sugar, aldose, ketose (Part - 4) - Biomolecules, Chemistry, Class 12 Video Lecture

FAQs on Reducing, non-reducing sugar, aldose, ketose (Part - 4) - Biomolecules, Chemistry, Class 12 Video Lecture

1. What is the difference between reducing and non-reducing sugars?
Ans. Reducing sugars are carbohydrates that can reduce certain chemicals (e.g., Benedict's reagent) due to the presence of a free aldehyde or ketone group. They undergo a chemical reaction that results in the formation of a colored precipitate. Non-reducing sugars, on the other hand, do not have a free aldehyde or ketone group and thus cannot undergo this reaction.
2. What are aldoses and ketoses?
Ans. Aldoses and ketoses are two types of monosaccharides, which are the simplest form of carbohydrates. Aldoses are monosaccharides that have an aldehyde group (-CHO) as their functional group. Examples of aldoses include glucose and ribose. Ketoses, on the other hand, have a ketone group (C=O) as their functional group. Fructose is an example of a ketose.
3. How can we determine if a sugar is reducing or non-reducing?
Ans. To determine if a sugar is reducing or non-reducing, we can perform a reducing sugar test. This involves adding the sugar to Benedict's reagent and heating the mixture. If the sugar is reducing, it will react with the reagent and form a colored precipitate. If no color change occurs, the sugar is non-reducing.
4. Can all monosaccharides be classified as either aldoses or ketoses?
Ans. Yes, all monosaccharides can be classified as either aldoses or ketoses. This classification is based on the presence of either an aldehyde group or a ketone group in their structure. If a monosaccharide has an aldehyde group, it is classified as an aldose. If it has a ketone group, it is classified as a ketose.
5. What is the significance of reducing sugars in biological systems?
Ans. Reducing sugars play important roles in biological systems. They serve as a source of energy for cells and are involved in various metabolic processes. Additionally, reducing sugars can react with proteins and nucleic acids through a process called glycation, which can have implications in aging and the development of certain diseases like diabetes.
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