00:01
So we're going to discuss why multos and lactose are reducting sugar, but sucrose is not.
00:10
The reason for that is that lactose, i'll just write down what type of structure or what's connected to make lactose, which is galactose plus glucose.
00:33
And maltose which is like a glucose plus glucose they both have a free aldehyde group which that's what makes them you know more of a reducting sugar where for sucrose for sucrose for sucrose cannot form an open chain.
01:35
Also on sucrose cannot be oxidized and not only that we also have to, another thing i want to bring up an ad is that for sucrose that there are makes them sound of sucrose that there are two monochytexaccharide units that are held together by a glyphocytic linkage.
02:51
Oh, i don't know what happened to my pen.
03:07
Of the alpha -zipose in c2 of theta, protose.
03:36
And we can bring the other thing that, you know, since the reducting group of lupo and protose are fall and like cytokine formation...