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CHM - Carbohydrates

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Please answer the following based on the attached table.

Which carbohydrates are reducing monosaccharides?

Which carbohydrates are reducing disaccharides?

Which are nonreducing disaccharides?

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https://brainmass.com/chemistry/experimental-design-and-methods-in-chemistry/chm-carbohydrates-133198

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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 ...

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The solution determines which carbohydrate are reducing monosacchaides.

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