Reducing Sugars
Reducing sugars are those sugars capable of reducing copper (II) ions in a solution to copper (I) oxide. The reducing sugars include:
(1) All of the simple sugars (monosaccharides)
(2) a few of the disaccharides (including lactose and maltose, but not sucrose)
(3) none of the polysaccharides
The ability of the reducing sugars to react with the cooper (II) ion makes their detection relatively easy and a number of tests have been developed to do so.
Continue and read about the lipids.
