what are nonreducing sugare?
155727
Reducing sugars are sugars that will change the oxidation number (representative of the number of electrons) of atoms.  Non-reducing sugars do not change atoms' oxidation numbers in reaction.  An example of a non-reducing sugar is sucrose, common table sugar.  \nIn a test like Benedict's Solution, a reducing sugar will test positive (with Benedict's, a rust-colored precipitate with heat), and a non-reducing sugar will test negative.
785306
Sugar doesn't melt.  Rather, it decomposes.  It decomposes into its constituent elements, which are C, H, and O.  The H and O are given off as gases, leaving the C, carbon, left behind as a black mass in the bottom of the test tube. It's only carbon, presuming you heat it enough to drive off all of the sugar molecules.
255435
Fructose is a ketose. Glucose is an aldose. A ketose is C double bonded to an Oxygen atom) and other two substituents. If you look at the structures of glucose and fructose, you can notice this difference very easily.  An aldose is a compound with a CHO functional group (C double bonded to Oxygen and then single bonded to Hydrogen).
483492
Of the three answers given go with the second one.  Sugar is made through a process of washing, cooking, and crystallization into its final, refined form.  Any residual pesticide can be detected by standard testing techniques like gas chromatography.\n\nIs it possible that some miniscule amount of pesticide does get into the sugar?  Yes, but it is probably so low in concentration that it is way below government standards.  As for the drek about "invisible forces" keeping chemists from doing their jobs, take all such answers for the nonsense that they are.
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Basically any chemical compound that ends in -ose is some type of sugar.\nThe ones I know right off the top of my head are:\nFructose\nSucrose\nGlucose\nLactose\nGlactose\nMaltose\nCellulose (although it is generally considered a type of fiber by most people it is actually a Polysaccharide, or chain of sugars)\nand Dextrose, Those are some of the more common sugars that I know just off hand, I know others by their chemical formulas but as there are basically an infinite range of different possible combinations and Isomers that listing every possible sugar would take forever (well maybe not forever, but I just dont feel like sitting here for a few months straight answering a single question).\nHope that helps.
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try lollies that are without sugar ... for sugar diabetics.. they are nice.
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The difference between fructose and glucose is that the aldehyde (the lone oxygen) is attached to the end carbon in glucose but on the second carbon in fructose.
643278
You mean Ethanol. In the upper mid-west of USA it is corn (cool climate). In tropical(hot) climates it is sugar. Both require much heat (energy) to reduce or change the product into ethanol.
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maltose it is glucose+glucose
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your spelling might be off:\n\n\nInfructuose\n\n&#92;In*fruc"tu*ose"&#92;, a. [L. infructuosus. See In- not, and Fruit.] Not producing fruit; unfruitful; unprofitable. [R.] --T. Adams.\n\n\nSource: Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.
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That would be cellulose, which is a polymer of glucose that has beta-linkages that cause the chain to be straight and unbranched. (Starch is basically a glucose polymer with alpha linkages, and it and glycogen are often branched.)
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Carbohydrates are classified by their number of sugar units: monosaccharides (such as glucose and fructose), disaccharides (such as sucrose and lactose), oligosaccharides, and polysaccharides (such as starch, glycogen, and cellulose).
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A chemical reaction that takes place in a plant (with the aid of sun light) to create glucose, which is a type of sugar.\n\nWater + Carbon dioxide > Glucose + oxygen\n\nhttp://www.scienceaid.co.uk/plantnutrition.html
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Glycolysis, Glucose is imported into a cell and undergoes several structural changes before it becomes pyruvate which is the actual chemical we respire.\n\nGlucose-glucose6phosphate-fructose6phosphate-fructose 1,6 bisphosphate-2 x pyruvates
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Fructose and glucose are different in many ways.  The chemical formula only shows the elemental composition.   Even glucose has 8 different steric isomers.  \n\nGlucose is an aldohexose and fructose is a ketohexose.  In the early days, glucose was called dextrose because it rotated plane polarized light to the right and fructose was called levulose because it rotated plane polarized light to the left.\n\nFructose is significantly sweeter tasting than glucose and less quantity is required to reach the same sweetness level.\n\nFructose and glucose are metabolized differently.  Fructose enters more directly into glycolysis as fructos-6-phosphate and has little effect on insulin levels.\n\nOddly both fructose and glucose will give the same product when reacted with an excess of phenylhydrazine.
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a little bit of cellulose starch and a few simple sugars such as glucose
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Sugars are chains of carbon with -OH (alcohol) groups hanging off each carbon.  When two sugars join, the -OH groups of two sugars merge.  One sugar loses the -H off the -OH, and the other loses the -OH, which joins the -H (or an equivalent H) to become HOH, aka water.  The sugars as then joined by carbons being linked to the same O, also called an ether bond.