Reducing sugars: The expression “reducing sugars” historically comes from the chemical reaction which made it possible to highlight these sugars; the method was developed in the 1812th century by a German chemist, Hermann von Fehling (1885-XNUMX). Schematically, “Fehling's liquor” initially contains cupric ions which color the solution blue; certain sugars added to this liqueur can react with the cupric ions and transform them into cuprous ions, which give...
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