Question

Which one is reducing sugar?
a) Galactose
b) Gluconic acid
c) Sucrose
d) β-methyl galactoside

Answer 1

Hint: The designs of the lessening sugars or monosaccharides contain free aldehyde or ketone groups. Gatherings of aldehyde or ketone can reduce $$C{u}^{2+}$$ to $$Cu$$. They are referred to as decreasing sugars in this context. Glucose, fructose, mannose, and galactose are hexose monosaccharides that are natural sugar reducers.

Complete answer:
Sugar reduction implies that they have the ability to provide electrons to various synthetics. Reducing sugars oxidize and decrease various synthetic substances, which is why they are called reducing sugars. Reducing sugars are always monosaccharides. This means that decreasing sugars are always present as single molecules. Among the options presented, if B is considered, Gluconic acid. It is mentioned in the name that it has a carboxyl gathering. However, sugar reduction should have free aldehyde or ketone gatherings. So, option B is incorrect.
When it comes to options- Sucrose. It's not a monosaccharide at all. It is a disaccharide with the structure of glucose and fructose. β-methyl galactoside which is choice D lacks a free aldehyde or ketone group in its structure. Choice D is incorrect in this regard. As a result, A is the correct option. Galactose is a monosaccharide that contains free aldehyde or ketone groups and converts $$C{u}^{2+}$$ to $$Cu$$. Galactose is a monosaccharide that, when combined with glucose, forms lactose. Galactose's atomic formula is $$C_{6}H{}_{12}O{}_6$$. It is a glucose C-4 epimer. Galactan is the polymeric form of galactose. It is a decreasing sugar because it contains a free aldehyde group, which is trained to attack as a decreasing specialist. The anomeric carbon is unrestricted.

Hence, the correct answer is option A-Galactose.

Note:
Don't be confused with the term’s monosaccharide and disaccharide. Monosaccharide: They are also known as basic sugars. Glucose, Galactose, Fructose, and other sugars Disaccharide: A sugar formed when two monosaccharides are joined together by a glycosidic linkage are sucrose, lactose, maltose, and other sugars.