Carbohydrates are divided into two categories based on their oxidative capacity. These are-
(i) Reducing or reducing sugars: Those carbohydrates which have aldehyde and ketone radicals in free form and react with Fehling’s reagent, Benedict’s reagent and Burford’s reagent are called reducing or reducing carbohydrates. All monosaccharides are monosaccharides. Because the aldehyde group (-CHO) or ketone group (-CO) of monosaccharides are free. For example, glucose, fructose, galactose, glyceraldehyde, ribose, xylose etc.
(ii) Non-reducing or non-reducing sugars: Those carbohydrates which do not have aldehyde and ketone radicals in free form and do not react with Fehling’s reagent, Benedict’s reagent and Burford’s reagent are called non-reducing or non-reducing carbohydrates. Eg Sucrose, Starch, Cellulose, Glycogen, Trehalose etc. Dr. Siddiq Publications