| 1. | All monosaccharides are reducing sugars, along with some disaccharides, oligosaccharides, and polysaccharides.
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| 2. | The common dietary monosaccharides galactose, glucose and fructose are all reducing sugars.
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| 3. | For example, copper salts are used to test for reducing sugars.
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| 4. | Most of these reduced sugar food products are imported from overseas and expensive.
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| 5. | However, a non-reducing sugar can be hydrolyzed using dilute hydrochloric acid.
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| 6. | Fresh kernels contain up to 4.6 % sugar, mostly non-reducing sugar.
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| 7. | Ketoses must first tautomerize to aldoses before they can act as reducing sugars.
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| 8. | You may want to reduce sugar in the recipe by one-fourth.
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| 9. | It is an ingredient of Fehling's solution ( reagent for reducing sugars ).
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| 10. | I have improved the recipe by reducing sugar and adding milk.
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