A) all monosaccharides are reducing.  Aldoses oxidize into carboxylic acids and ketoses tautomerize then oxidize

B) Maltose and Lactose are reducing.

Sucrose and trehalose are NOT reducing

(The cyclic hemiacetal forms of aldoses can open to reveal an aldehyde--able to become oxidized and reduce a reagent)

(Sugars having acetal or ketal linkages are not reducing sugars)

C) Benedict's, Fehling's, and Tollen's discern between reducing and non-reducing.

Molisch's test will just tell if you have a carbohydrate

A)copper sulfate in alkaline citrate

B) blue to red, ppt = Cu₂O_(s)

C) Cu²⁺ + e ---> Cu⁺ 

& reducing sugar

oxidised to carboxylate

A)copper sulfate in alkaline tartarate

B) blue to red, ppt = Cu₂O_(s)

C) Cu²⁺ + e ---> Cu⁺ 

& reducing sugar

oxidised to carboxylate

A) silver nitrate in aqueous ammonia

B) colorless to silver mirror, ppt = Ag_(s)

C) Ag⁺ + e ---> Ag_(s)

& reducing sugar

oxidised to carboxylate