What is a Nonreducing Sugar?
To understand the question, it is essential to grasp the concept of reducing and nonreducing sugars.
A reducing sugar is any sugar that has a free aldehyde or ketone group capable of reducing other substances. Reducing sugars typically have a free anomeric carbon (the carbon that was part of the aldehyde or ketone group in the open-chain form). These sugars can reduce chemicals like Benedict’s reagent or Fehling’s solution, which are used to test for the presence of reducing sugars.
On the other hand, a nonreducing sugar does not have a free aldehyde or ketone group in its structure. This typically occurs when the anomeric carbon of a sugar is involved in a glycosidic bond, which locks the sugar in a cyclic form and prevents the open-chain configuration where the aldehyde or ketone group would be exposed.
Step-by-Step Explanation of the Options:
Mannose:
Mannose is a monosaccharide with an aldehyde group (an aldose), which means it has a free aldehyde group when in its open-chain form.
It can reduce other compounds, making it a reducing sugar.
Incorrect Answer.
Sucrose:
Sucrose is a disaccharide composed of glucose and fructose. The key point is that sucrose has both its anomeric carbons involved in a glycosidic bond.
This prevents sucrose from having a free aldehyde or ketone group and thus it cannot reduce other substances.
Correct Answer: Sucrose is a nonreducing sugar. Its structure prevents the exposure of a free aldehyde or ketone group, making it nonreactive in reducing sugar tests.
Fructose:
Fructose is a monosaccharide with a ketone group (a ketose). When in an open-chain form, it still has a reactive carbonyl group capable of reducing other substances.
Correct Answer: Fructose is a reducing sugar because it can still react through its ketone group.
Maltose:
Maltose is a disaccharide made up of two glucose molecules. One of the glucose molecules has a free aldehyde group (because only one anomeric carbon is involved in the glycosidic bond), so maltose can reduce other compounds.
Incorrect Answer. Maltose is a reducing sugar.
Glucose:
Glucose is a monosaccharide with an aldehyde group. When in the open-chain form, it has a free aldehyde group, which makes it capable of reducing other substances.
Incorrect Answer. Glucose is a reducing sugar.
Thought-Provoking Hint:
Think about how sugar molecules form disaccharides. If the anomeric carbon of both monosaccharides in a disaccharide is involved in a glycosidic bond, the sugar cannot be reduced. Consider which option contains a disaccharide where both anomeric carbons are locked in a bond.
Conclusion:
The correct answer is 2. Sucrose because it is the only option where both anomeric carbons are involved in a glycosidic bond, making it nonreducing. The other sugars either have a free aldehyde or ketone group capable of reducing other substances, classifying them as reducing sugars.