1. Honey is also known as invert sugar. In honey, the sucrose has been hydrolyzed into fructose and glucose. Is honey a reducing or non-reducing sugar? Explain.

2. Starch is a polysaccharide consisting of hundreds of units of glucose. Although glucose is a reducing sugar, starch is not. Explain this phenomenon.

Question

Marcel Callahan

Biology

4 August, 02:49

1. Honey is also known as invert sugar. In honey, the sucrose has been hydrolyzed into fructose and glucose. Is honey a reducing or non-reducing sugar? Explain.

2. Starch is a polysaccharide consisting of hundreds of units of glucose. Although glucose is a reducing sugar, starch is not. Explain this phenomenon.

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Answers (1)

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Devyn Kim · Answer 1

Hydrolysis opens up the rings and allows oxidation of fructose, Glucose is already reducing sugar, and therefore, honey after hydrolysis is a reducing sugar and can be thus utilized, by the organisms which do not contain invertase.

Starch do not oxidize and its chemical formula is stable. The rings of starch are not able to open and are required to be hydrolysed in order to open these rings.