[cs_content][cs_section parallax=”false” separator_top_type=”none” separator_top_height=”50px” separator_top_angle_point=”50″ separator_bottom_type=”none” separator_bottom_height=”50px” separator_bottom_angle_point=”50″ style=”margin: 0px;padding: 45px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][cs_text]Forensic Chemistry > 2. Analysis of organic material can distinguish plant and animal material > Reducing And Non-Reducing Sugars >[/cs_text][cs_text style=”color: #800000;font-family: “Oxygen”,sans-serif;”]Describe the chemical difference between reducing and non-reducing sugars[/cs_text][cs_text]Reducing Sugars
– sugars that contain an hydroxyl (-OH) group attached to the anomeric carbon (reactive carbonyl carbon in the open chain of a sugar) which can be oxidized or acts as reducing agent
– Examples: glucose, lactose, maltose
Non-reducing Sugars
– Sugars that cannot act as reducing agent and contain no free aldehyde or ketone group
– Examples: trehalose, sucrose[/cs_text][/cs_column][/cs_row][/cs_section][/cs_content]