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Primary Structure of Proteins

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How to check for mutarotationa / reducing sugars?

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Q. Assertion :Reducing sugar give a red precipitate with Fehling's solution and show mutarotation. Reason: During mutarotation, one pure anomer is converted into a mixture of two anomers.

Q. Assertion :Sucrose is a reducing sugar and exhibits mutarotation. Reason: Sucrose is a disaccharide consisting of glucose and fructose units.

Q. Assertion :There is a relationship between the ability of a sugar to mutarotate and to reduce Tollens reagent. Reason: The reduction of Tollens reagent and mutarotate both depend on the presence of free carbonyl form.

Q. Adding sugar to food items helps in reducing , and checks the growth of microbes.

Q. In jams and squashes, sugar, which reduces moisture, is added along with to check spoilage.

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Primary Structure of Proteins

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