Please answer the following based on the attached table.
Which carbohydrates are reducing monosaccharides?
Which carbohydrates are reducing disaccharides?
Which are nonreducing disaccharides?
Reducing sugars are those sugars which have a free anomeric carbon. They react with Benedict's reagent (and others) to form a reddish or reddish/brown precipitate. Therefore, all those that turned brick red or brown are reducing sugars. Those that did not are not reducing sugars. Therefore, sucrose, starch, and ...
The solution determines which carbohydrate are reducing monosacchaides.