Sugars, reducing

Fehling s solution A solution of copper sulphate, sodium potassium tartrate and NaOH used for estimating and detecting reducing sugars. [Pg.173]

Lactose on hydrolysis gives glucose and an isomeric monosaccharide galactose, which may be given the symbol Ga-r. The lactose molecule may be represented as Ga-r-G-r, and it has therefore also a free potential aldehyde group and is a reducing sugar like maltose. [Pg.136]

Both maltose and lactose, being reducing sugars, give osazones which differ from one another and from glucosazone in crystalline form. Sucrose (G-r-r-F), having no potential aldehyde or ketone grouping, does not form an osazone. [Pg.137]

Aldehydes (including chloral hydrate) formates and lactates some esters chloroform and iodoform reducing sugars some phenols. [Pg.408]

Formation of silver mirror or precipitate of silver indicates reducing agent. (This is often a more sensitive test than I (a) above, and some compounds reduce ammoniacal silver nitrate but are without effect on Fehling s solution.) Given by aldehydes and chloral hydrate formates, lactates and tartrates reducing sugars benzoquinone many amines uric acid. [Pg.408]

The formation of a red precipitate of copper(I) oxide by reduction of Cu(II) is taken as a positive test for an aldehyde Carbohydrates that give positive tests with Benedict s reagent are termed reducing sugars... [Pg.1053]

Aldoses are reducing sugars because they possess an aldehyde function m then-open chain form Ketoses are also reducing sugars Under the conditions of the test ketoses equilibrate with aldoses by way of enediol intermediates and the aldoses are oxidized by the reagent... [Pg.1053]

Glycosides m which the anomeric carbon is part of an acetal function are not reducing sugars and do not give a positive test... [Pg.1053]

Fehlmgs solution a tartrate complex of copper(II) sulfate has also been used as a test for reducing sugars... [Pg.1054]

Oxidation with Benedict s reagent (Section 25 19) Sugars that con tain a free hemiacetal function are called reducing sugars They react with copper(ll) sulfate in a sodium citrate/sodium carbonate buffer (Benedict s reagent) to form a red precipitate of copper(l) oxide Used as a qualitative test for reducing sugars... [Pg.1063]

Benedicts reagent (Section 25 19) A solution containing the citrate complex of CUSO4 It is used to test for the presence of reducing sugars... [Pg.1277]

Reducing sugar (Section 25 19) A carbohydrate that can be oxidized with substances such as Benedict s reagent In general a carbohydrate with a free hydroxyl group at the anomenc position... [Pg.1292]

Reduced viscosity Reducing bleaches Reducing sugars Reduction... [Pg.845]

T. E. Stewart, M Survey of the Chemistry of Amino Acids-Reducing Sugar Reaction in Relation to Aroma Production, Scientific and Technical Surveys No. 61, British Eood Manufacturing Industries Research Association, London, Dec. 1969. [Pg.21]

At least six specifications of standards for granulated sugar quaUty are appHcable ia the United States. These include Codex JUimentarius Food Chemicals Codex (ECC) (4), US. Pharmacopeia (USP) and National Formula (NE) (5), National Soft Drink Association (6), National Canners Association, and Mihtary Standard-900 for white sugar. These standards are intended to set limits on various components, including, but not necessarily limited to, polarization, invert or reducing sugar, ash, moisture, color, sulfur dioxide, arsenic, lead, and copper. [Pg.9]

Emmerich Method. This method is for determination of trace amounts of reducing sugars in pure sucrose and white and refined sugars with reducing sugar content up to 0.15%. The test is carried out in a nitrogen atmosphere and is based on the reduction of 3,6-dinitrophthahc acid. [Pg.10]

Knight and Allen. This is a copper reduction method for reducing sugars in white sugar up to 0.02%. It utilizes EDTA to determine excess unreacted copper. Tests undertaken in 1994 to extend the range of this method were unsuccesshil. In spite of poor performance in ring tests, it remains an official ICUMSA method. [Pg.10]

Luff Schoorl. This method is for the determination of total reducing sugars in molasses and refined symps after hydrolysis. It is a copper-reducing method that forms the basis of some molasses purchasing contracts. [Pg.10]

Colorimetric Methods. Numerous colorimetric methods exist for the quantitative determination of carbohydrates as a group (8). Among the most popular of these is the phenol—sulfuric acid method of Dubois (9), which rehes on the color formed when a carbohydrate reacts with phenol in the presence of hot sulfuric acid. The test is sensitive for virtually all classes of carbohydrates. Colorimetric methods are usually employed when a very small concentration of carbohydrate is present, and are often used in clinical situations. The Somogyi method, of which there are many variations, rehes on the reduction of cupric sulfate to cuprous oxide and is appHcable to reducing sugars. [Pg.10]

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