The odyssey study guide answers part 2
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But once you have an acetal, you can't further reduce it. That makes sucrose a non-reducing sugar. Then, lactose and maltose are both reducing sugars. Lactose, maltose and sucrose are probably the three most common disaccharides. They give us a good basis for disaccharides. Then, really, polysaccharides are just an extension of this thought.
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