In this video you say that reducing sugars can be reduced. However, I thought the definition of a reducing sugar is one that can reduce other molecules and become oxidized in the process, e.g. the aldehyde of the reducing sugar can be oxidized to a carboxylic acid while another molecule is reduced.
+Tobin Thuma You are right Bro :D But you was studying the oxidation of aldoses and ketoses together :D But It also can be Defined as The Sugars That can be reduced producing alcoholic compounds.
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he is talking about the reduction of the sugar, so yes, it is reduced but it is NOT a reducing sugar due to that. when discussing reducing sugars we must remember that reducing agents go through oxidation.
as i understood, in the dynamic equilibrium between cyclic hemiacetal form and open chain form it is the open chain form that can be reduced; if this is true then why do we call certain ends of polysaccharides reducing ends when the end of the monomer in question is linked to a polysaccharide chain and thus is presumably locked into the ring form?
True, but it is all about perspective. Chemists saw that there were certain sugars had certain properties to REDUCE other solutions such as the Fehling's solution as well as a solution of Ammonical Silver nitrate, so they went with the terminology of considering these sugars as "reducing" sugars. Also, I'm pretty sure Mr poopy butthole is gonna die in season 4... sorry to be a party pooper XD
Aldose are called reducing Sugars. They reduce Fehling's solution..so that we get brick red... but Ketose are also reducing sugars. so... if we mix Ketose and Fehling's solution together and heat it.. why don't we get brick red..?
