Question

What is the difference between a reducing sugar and a non-reducing sugar?

Answer 1

Hint: We have to know that the sugars are characterized as optically dynamic polyhydroxy aldehydes or ketones or the mixtures which produce units of such kind on hydrolysis.
The substance the vast majority allude to as "sugar" is the sucrose disaccharide, which is extricated either from sugar sticks or beets. Sucrose is generally sweet. It's around multiple times sweet as maltose, and multiple times sweet as lactose.

Complete answer:
We discuss reducing sugar: A carbohydrate whose construction involves an aldehyde or hemiacetal. This aldehyde gathering can be oxidized, with resultant decrease of the oxidizing specialist. Aldehydes and keto bunches have diminishing character and decrease Tollens reagent and Fehling's (Benedict's) arrangement. Starches containing free aldehyde and keto practical gathering are in this manner reducing sugars.
Example: Glucose, lactose.
Let’s we see about the non-reducing sugar: A non-reducing sugar is a carbohydrate that isn't oxidized by a feeble oxidizing specialist (an oxidizing specialist that oxidizes aldehydes yet not alcohols, like the Tollen's reagent) in essential watery arrangement. The trademark property of non-reducing sugars is that, in a fundamental watery medium, they don't produce any mixtures containing an aldehyde bunch. Assuming the group is not free, they don't diminish Tollens reagent and Fehling's solution and are, in this way, named Non-reducing sugars.

Note:
We have to remember that the sugar is a kind of starch. There are a wide range of sorts of sugars. A few sugars are basic sugars with a basic design. They are known as monosaccharides. Some basic models for monosaccharides incorporate glucose, fructose, and galactose. A few sugars are framed by the holding of two monosaccharides. They are known as disaccharides. Some normal disaccharides are sucrose, maltose, and lactose. What we use as table sugar is acquired from plants, for example, sugar sticks. Sugars can be partitioned into two groups relying upon their substance practices: lessening sugars and non-reducing sugars. The fundamental distinction among decreasing and non-reducing sugar is that diminishing sugars have free aldehyde or ketone groups though non reducing sugars don't have free aldehyde or ketone groups.