What is meant by reducing sugar & non-reducing sugar?

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For example, sucrose is a non-reducing sugar & maltose is a reducing sugar. Please explain.

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Reducing Sugars :

Sugars that contain aldehyde groups that are oxidized to carboxylic acids are classified as reducing sugars.

Common test reagents are :

Benedicts reagent (CuSO4 / citrate)
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When you're looking at pure sugars, they are either reducing or non-reducing sugars. So, glucose is a reducing sugar, but sucrose is a non-reducing sugar. When you start looking at other things, it's quite possible that it has a mixture of reducing and non-reducing sugars. So, for example, honey has glucose, fructose, and sucrose in it.
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ya reducing sugars are those which actually acts as a reducing agent while undergoing reaction with reagents like Tollen's or Fehling
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The difference between Reducing Sugar and Non-reducing sugar is in its structure. Reducing sugars have an aldehyde group or carbonyl functional group, which can be reduced to  -OH group by chemical reaction. Some sugars like Fructose get re-arranged in specific conditions like alkaline pH and form a compound that is reducible. The most common reducing agents to decide this nature are Tollen's reagent, Fehling's
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reducing sugars possess carbonyl(-CHO) group while non -reducing sugars do not possess this group due to which reducing sugars can reduce tollen's reagent, Benedict's reagent.  while non-reducing sugars don't show this property.
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Reducing sugars are those which act as reducing agents and reduce Tollen's reagent, Fehling's reagent, Benedict's reagent, etc. This is because of the presence of an aldehydic group in them. (E.g. Maltose, etc)

Non-reducing sugars do not reduce the above because of the absence of an aldehydic group. (E.g. sucrose)
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sugars which can reduce tollen and feelings reagent are called reducing sugars and those which cannot reduce these reagents are called non reducing sugars
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