Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

9. Carbohydrates

Reducing Sugars Tests

Biochemistry

9. Carbohydrates

Reducing Sugars Tests

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Multiple Choice

Which of the following would you predict to be the LEAST reactive in a Fehling's test for reducing sugars?

D-Glucose.

L-Glucose.

D-Mannose.

D-Ribose.

D-Fructose.

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Verified step by step guidance

Understand the Fehling's test: It is a chemical test used to differentiate between water-soluble carbohydrates and ketone functional groups, primarily to identify reducing sugars.

Identify reducing sugars: Reducing sugars are those that have a free aldehyde group or a free ketone group that can be oxidized. In the context of monosaccharides, this typically involves sugars with a free aldehyde group.

Analyze the given sugars: D-Glucose, L-Glucose, D-Mannose, and D-Ribose are all aldoses, meaning they have an aldehyde group that can participate in the Fehling's test.

Consider D-Fructose: D-Fructose is a ketose, which means it has a ketone group. Ketoses are generally less reactive in the Fehling's test compared to aldoses because they do not have a free aldehyde group.

Conclude the least reactive sugar: Since D-Fructose is a ketose and the others are aldoses, D-Fructose would be the least reactive in a Fehling's test for reducing sugars.