1.Based on the experimental results, what carbohydrates have reducing property?
2.Why fructose does not react with Fehling's reagent?
3.What is the purpose of treating sucrose/starch before reacting with Fehling's reagent?
4.Explain why the reducing property of sucrose/starch changed after hydrolysis.
5.Based on experimental results, which test distinguish starch from other sugar tested?
得既解一解埋丫!
ｉ ｄｏ ｎｏｔ ｋｏｎｗ
2006-10-25 1:39 am
回答 (1)
2006-10-25 1:52 am
✔ 最佳答案
1. All mono- and disaccharides (except sucrose) are reducing.2. Because the reducing group of glucose and fructose is connected by glycosidic bond.
3. To hydrolyse them to reducing sugars.
4. Sucrose is converted to glucose and fructose while starch is converted to maltose. The products are reducing sugar.
5. Iodine test, which turns starch dark blue.
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