Reducing and Non-reducing sugars
Based upon reducing and non-reducing properties, carbohydrates are classified as reducing and non-reducing sugars. Carbohydrates reducing Fehling reagent or Tollen ‟ s reagent are termed as reducing carbohydrates. e. g., All monosaccharides and disaccharides( except sucrose). But carbohydrates which do not reduce such reagents are known as nonreducing carbohydrates. e. g., sucrose and polysaccharides.
Sugars and Non-sugars
On the basis of their, taste, carbohydrates are classified as sugars and non-sugars. The monosaccharides and oligosaccharides having sweet taste are collectively known as sugars. Polysaccharides which are insoluble in water and not sweet in taste, are non-sugars.
Glucose Dextrose, grape sugar, corn sugar, blood sugar( C6H12O6).
Manufacture
By hydrolysis of starch with hot dil mineral acids and by hydrolysis of sucrose.
Extra glucose is stored in liver as glycogen.
α and β glucose
In intermolecular hemiacetal formation( cyclic structure),-CHO is converted into-CHOH which can have two configurations as shown below.