Lesson Progress
0% Complete
The carbohydrates, which do not reduce Fehling’s and Benedict’s reagents are called non-reducing sugars. They have no free aldehyde or ketone groups.
Examples of common reducing sugars are sucrose which is made up of glucose and fructose; maltose which is made up of glucose and glucose, and lactose (found in milk) which is made up of glucose and galactose.
Responses