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reducing sugar |
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reducing sugar [ri′düs·iŋ ‚shu̇g·ər] (organic chemistry) Any of the sugars that because of their free or potentially free aldehyde or ketone groups, possess the property of readily reducing alkaline solutions of many metallic salts such as copper, silver, or bismuth; examples are the monosaccharides and most of the disaccharides, including maltose and lactose. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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| As a result it would appear that the interest in reducing sugar levels in the diet would perhaps be better achieved by reduction of overall sweetness and sugar levels in foods, or focusing on natural sweetening, or the development of new 'natural' sweeteners where possible, allowing a move away from the term 'artificial' and thus negating the adverse consumer perception of the term. |
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