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.
References in periodicals archive ?
Another striking observation was that reducing sugars did not offer huge imbalances as was observable in the case of non-reducing sugar.
In the present study, it is proposed to analyse the relative levels of starch, total sugars, reducing sugars and non-reducing sugars in different grains growing in the same spikelet and to assess whether they are variable amongst the differentially participating grains or not.
Non-reducing sugars were calculated by subtracting the amount of reducing sugars from total sugar contents in the two types of grains.
The energy drinks evaluated in this study have a high erosive potential, as they present low pH and a high non-reducing sugar content.
Sugars that are unable to reduce the above oxidizing agents are called non-reducing sugars (e.
It is a non-reducing sugar, resistant to hydrolysis, and is not involved in the Maillard browning reaction.
Data were recorded on both qualitative characters (% reducing and non-reducing sugar, % brix and % carotene content) and quantitative (nodes for first female flowers, number of female flowers per plant, number of nodes for first fruit setting, fruit weight in kg, number of fruits per plant, yield per plant in kg).
05) variability for most of the characters studied except fruits per plant, individual fruit weight, % reducing sugar, % non-reducing sugar and % carotene content among the genotypes.
Changes in the pH, non-volatile (titratable) acidity, reducing sugars, non-reducing sugars, total sugars, protein content and the free fatty acids content of the beans were studied.
Non-reducing sugars were determined using the phenol sulphuric acid method as described by Brummer and Cui [15] with slight modifications.
The content of non-reducing sugars was estimated as the difference between the total sugars and reducing sugars while sucrose content was estimated by multiplying the content of non-reducing sugars by the factor 0.
01 (a), (b) Yam variety Yam part Non-Reducing Sugars (%) D.