Disaccharides and polysaccharides: starch, cellulose
Biomolecules · Chemistry
Molecule viewer
Interactive 3DBall-and-stick models with true bond angles — switch molecule to compare shapes.
Controls
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Study notes
Why is sucrose non-reducing but maltose reducing? Step 1: Reducing = free aldehyde/hemiacetal available. Step 2: Sucrose: glucose C1 linked to fructose C2 — BOTH anomeric carbons tied up → no free –CHO. Step 3: Maltose: only one anomeric carbon linked; the other's hemiacetal opens → free aldehyde. Step 4: Glycosidic linkage position decides reducing power — both anomers bound = non-reducing!