Reducing and Non-reducing sugars
Based upon reducing and non-reducing properties , carbohydrates are classified as reducing and non-reducing sugars . Carbohydrates reducing Fehling reagent or Tollen ‟ s reagent are termed as reducing carbohydrates . e . g ., All monosaccharides and disaccharides ( except sucrose ). But carbohydrates which do not reduce such reagents are known as nonreducing carbohydrates . e . g ., sucrose and polysaccharides .
Sugars and Non-sugars
On the basis of their , taste , carbohydrates are classified as sugars and non-sugars . The monosaccharides and oligosaccharides having sweet taste are collectively known as sugars . Polysaccharides which are insoluble in water and not sweet in taste , are non-sugars .
Glucose Dextrose , grape sugar , corn sugar , blood sugar ( C6H12O6 ).
Manufacture
By hydrolysis of starch with hot dil mineral acids and by hydrolysis of sucrose .
Extra glucose is stored in liver as glycogen .
α and β glucose
In intermolecular hemiacetal formation ( cyclic structure ), -CHO is converted into -CHOH which can have two configurations as shown below .