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Carbohydrates which reduce Fehling’s solution to a red colored precipitate of Cu2O or Tollen’s reagent to metallic Ag are called reducing sugars.

All monosaccharides (both aldoses and ketoses) and disaccharides (lactose, maltose etc) except sucrose are reducing sugars.

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The sugars with a free aldehyde or ketone group reduce Cu2+ ions to Cu+ state. Therefore, they are known as reducing sugars.

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