Talk:Reducing sugar

Chemistry Mid‑importance

	This article is within the scope of WikiProject Chemistry, a collaborative effort to improve the coverage of chemistry on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.ChemistryWikipedia:WikiProject ChemistryTemplate:WikiProject ChemistryChemistry articles
Mid	This article has been rated as Mid-importance on the project's importance scale.

Molecular Biology: MCB

	This article is within the scope of WikiProject Molecular Biology, a collaborative effort to improve the coverage of Molecular Biology on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Molecular BiologyWikipedia:WikiProject Molecular BiologyTemplate:WikiProject Molecular BiologyMolecular Biology articles
???	This article has not yet received a rating on the importance scale.
	This article is supported by the Molecular and Cell Biology task force (assessed as Mid-importance).

~~Strike-through text~~I just have a question: it says that lactose is a reducing sugar yet on the last paragraph it states that a reducing sugar is not connected with another sugar. Lactose is a disaccharide, so there is two sugars linked together. How can it be a reducing sugar? Farasa (talk) 21:12, 29 December 2007 (UTC)[reply]

Untitled

good page

Non-Reducing sugars, the paradox. Try to look it up i dare you. —Preceding unsigned comment added by 24.127.52.232 (talk) 03:06, 25 September 2007 (UTC)[reply]

Nonetheless lactose has a hemiacetal group while e.g. sucrose and trehalose don't (they are locked acetals) —Preceding unsigned comment added by 193.219.94.166 (talk) 15:54, 8 October 2008 (UTC)[reply]

Would be nice to know what the nutritional implications are when sugar in stored legumes becomes reduced sugar. Thanks.

Article says that detection of a reducing sugar by Benedict's solution involves Copper (II) Ions being oxidised into a Copper (I) Oxide precipitate, or something along those lines. Does Copper (II) ever turn into Copper (I)? This seems unlikely, but could be correct. —Preceding unsigned comment added by 84.92.68.77 (talk) 20:12, 12 March 2011 (UTC)[reply]

Link to French article ?

I am not skilled in this area, someone could add the link to the french article in the left link box ? Sperner (talk) 10:04, 11 August 2011 (UTC)[reply]

No problem to add it, but what is the french article's title? I checked all the other (existing) interwiki language-links and none of them point to it either:( DMacks (talk) 13:56, 11 August 2011 (UTC)[reply]

Practical significance of reducing sugars

Can anyone shed some light on the practical significance of the levels of reducing sugars in a food, or in food science. &Brew 13:10, 9 April 2012 (UTC) — Preceding unsigned comment added by Andbrew.downes (talk • contribs)

I added a brief mention of the Maillard reaction. The article could do with quite a bit of work yet, though, preferably from a food scientist or someone else who understands the chemistry and its importance in food well enough to explain it to a lay person. — Preceding unsigned comment added by Oolong (talk • contribs) 19:56, 11 February 2013 (UTC)[reply]

Non reducing sugars

Functional groups 41.223.116.254 (talk) 22:16, 14 April 2022 (UTC)[reply]

I left my chemistry degree at home

Is anyone going to benefit from such a complicated article? Longinus876 (talk) 01:43, 15 July 2023 (UTC)[reply]