LIFE SCIENCE

Detailed explanation-1: -All monosaccharides are reducing sugars because all monosaccharides have an aldehyde group (if they are aldoses ) or can tautomerize in solution to form an aldehyde group (if they are ketoses ). This includes common monosaccharides like galactose, glucose, glyceraldehyde, fructose, ribose, and xylose.

Detailed explanation-2: -As polyols with carbonyls, monosaccharides can undergo a series of oxidation and reduction reactions. Reduction of a monosaccharides produces polyols known as alditols or sugar alcohols.

Detailed explanation-3: -Reducing sugars react with amino acids in the Maillard reaction, a series of reactions that occurs while cooking food at high temperatures and that is important in determining the flavor of food. Also, the levels of reducing sugars in wine, juice, and sugarcane are indicative of the quality of these food products.

Detailed explanation-4: -Monosaccharides can be oxidized to produce sugar acids or reduced to form sugar alcohols. Monosaccharides commonly exist in the cyclic form and are shown as Haworth projections. Two cyclic stereoisomers can form from each straight-chain monosaccharide; these are known as anomers.

Detailed explanation-5: -All monosaccharides are reducing sugars while disaccharides can be classified as reducing or nonreducing. Picric acid is reduced under the alkaline condition in the presence of reducing sugar.