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Lab Techniques Pages 9 by Yi Lin is a document available to read on EtoBox.

Reducing sugars are defined as sugars with a free aldehyde or ketone group that can act as reducing agents. All monosaccharides are classified as reducing sugars due to their ability to mutarotate into an open-chain form, while only some disaccharides, such as maltose, are considered reducing sugars.

Author

Yi Lin

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EN