Is lactose a reducing sugar?
819985
Lactose is a linkage of glucose and galactose. You can reduce it once. The linkage is 1-4, galactose to glucose.\n\nReduction happens on the linked glucose.
851392
lactose is the sugar of milk and after dgestion it converts into golocosa and galactose by the effect of an enzyme called lactase which found in the small intestines
950149
D-glucose (or just glucose, or dextrose) is the "normal" carbohydrate that biochemistry uses as both energy and as a building block for starches, cellulose etc.  \nL-glucose is it's "non-superimposable mirror image".  It is the left-handed version of glucose (if you can accept the notion that it is "right handed"\nL-glucose plays no biochemical role that I know of.
295886
LactOse is a sugar found in milk and dairy products. LactOse intolerance is due to a deficiency (I hesitate to use that word, because mammals have evolved to digest milk in early childhood) in the lactAse enzyme. \n\nI have never heard of lactose intolerance to turkey meat. \n\nHowever, if you are referring to Turkey (the country), yes, many people from this population are intolerant, and others on the Mediterranean. There is a study in the British journal Lancet in 1973: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=4124070&dopt=Abstract
416806
yeah@!,\nSTOP EATING LACTOSE BASED PRODUCTS!!\n--this never fails..\n\ndon't u think so??
348805
Of course not.  Sugar is sugar.  Both honey and sugar (processed or not) are simple carbohydrates, which is what a diabetic should stay away from.  Staying away from sugar is easy.  It's staying away from other carbohydrates that is difficult.  If you have a sweet tooth, you can buy sugarless Recees peanut butter cups, Hershey chocolate bars, and Russell Stover Pecan turtles.  All are no sugar and low glycemic.  As for the idiot who answered a couple of answers before me, Mighty God's name is not Al.
204052
Lactose is a reducing sugar and will therefore react with Benedict's reagent. The reaction is quantitative, so you can measure the amount of copper(I) oxide formed. Of course this assumes that there are no other reducing sugars present, nor other material that might interfere. i assume that you are trying to measure lactose in milk or milk products. You would probably need to precipitate proteins first - by curdling with a little acid.
282426
If we're talking about bacteria, this sounds like the lac operon.  The absence of lactose causes a repressor protein to halt production of beta-galactosidase.  When lactose is present, the machinery to produce beta-galactosidase is released from repression.  This makes sense, since the presence of lactose dictates the need for catabolic enzymes to metabolize the lactose.\n\nSearch for information on the lac operon for plenty of information, it's a very well-elucidated mechanism.
832924
are you lactose intolerant?
225028
Soy milk is not bad for you. In fact, if you're lactose intolerant (you can't digest milk), soy is one of the alternatives. My son drinks it for this reason. But at the same time, make sure you get enough calcium, protein and vitamin D because those are supplied by milk products.
119655
Sugar We're Doing Down
107324
fehlings sol. is +ve only for aldehydes.non-reducing sugars, i dont thnk they are aldehydes, n hence the reason
295336
"My Beautiful..." is correct.\nWhen you dissolve sucrose in water, it first just makes a sucrose solution, but in time, the sucrose will slowly break down into glucose and fructose in solution.
497851
Glucose, Fructose, Maltose
461225
Hard aged cheeses are generally much lower in lactose, but they aren't lactose free. They might just have a low enough amount that it won't upset your body. Aged sharp cheddar, aged swiss (gruyere, emmentaler), or dry jack might be good options. Another thing you might want to try are raw cheeses (available at many health food stores). A majority of people who are lactose intolerant are not bothered by raw dairy products. It has something to do with the pasteurization process changing the structure of the lactose. They're generally a little more expensive, but it might be worth a try if it means you'd be able to eat cheese.
871598
Sugar is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C12H22O11). \nThe 1st link is just general info, the 2nd may give you an idea for an experiment.
456017
Both Tollen's and Benedict's reagents are used for the detection of reducing sugars/aldehydes (such as glucose).  Sucrose is a disaccharide consisting of an aldehyde (glucose) and a ketone (fructose).  \n\nIn Benedict's reagent, sucrose is not broken down into its monosaccharide components and thus elicits no reaction/color change.\n\nIn Tollen's reagent, sucrose is broken down into glucose and fructose monomers, but this process occurs very slowly.  Thus you will eventually see the reduction of silver I to silver metal (as observed visually by "mirror" formation on the reaction container) as sucrose is broken down and glucose is liberated allowing it to react.