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CAIE A-Level Biology 2.2.4 Reducing and Non-Reducing Sugars

Practise classifying glucose, fructose and maltose as reducing and sucrose as non-reducing, using hydrolysis products and Benedict’s evidence to justify decisions.

Syllabus
2028–2030
Course
Biology 9700
Level
AS

Exam points

  • classify glucose, fructose and maltose as reducing while identifying sucrose as non-reducing
  • hydrolyse a suspected non-reducing sugar before neutralising and repeating Benedict’s test
  • use the named sugar and hydrolysis products to justify a classification rather than colour alone

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