reducing sugar

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re·duc·ing sug·ar

a sugar (for example, glucose in the urine) that has the property of reducing various inorganic ions, notably cupric ion to cuprous ion.

reducing sugar

a sugar containing free aldehyde (H -C=O) or keto (C=O) groups capable of reducing metal ions such as Cu+ and Ag+. Reducing sugars such as glucose and fructose will reduce solutions in Benedict's test and FEHLING'S TEST.
References in periodicals archive ?
The influence of treatments and storage interval on non-reducing sugar content of carrot and apple blended jam are shown in Table 5.
Having the reducing sugars and total soluble sugars data we estimated the non-reducing sugar content.
In the present study, it is proposed to analyse the relative levels of starch, total sugars, reducing sugars and non-reducing sugars in different grains growing in the same spikelet and to assess whether they are variable amongst the differentially participating grains or not.
Sugars that are unable to reduce the above oxidizing agents are called non-reducing sugars (e.
Overall findings indicated that highest non-reducing sugar contents in silks were in accordance with Solihah et al.
biguttula biguttula and the amount of total sugars and non-reducing sugars, in the leaves of resistance genotypes.
Data were recorded on both qualitative characters (% reducing and non-reducing sugar, % brix and % carotene content) and quantitative (nodes for first female flowers, number of female flowers per plant, number of nodes for first fruit setting, fruit weight in kg, number of fruits per plant, yield per plant in kg).
The cultivar and days of storage factors were significant for the total, reducing and non-reducing sugar variables, without significant interaction between these two factors for the reducing sugars variable.
There was a slight difference in the sugar levels among the genotypes and fractions, mainly between the skins and seeds, but all sugars are present in higher amounts in pulps, with the Paulista presenting higher contents of total sugar and non-reducing sugar.
Leaves were found to be comparatively high in total sugars and non-reducing sugar content while the seeds were found to be high in reducing sugar content.
The determination of total, reducing and non-reducing sugars was carried out using the colorimetric method of Somogyi and Nelson (NELSON, 1944) and results were expressed in grams of glucose per 100 milliliters of juice (g 100 [mL.