21. It accumulates rapidly in the kernel during late summer when the reducing sugar content decreases. 22. How can it be a reducing sugar ? 23. Fresh kernels contain up to 4.6 % sugar, mostly non-reducing sugar . 24. It is expected that some manufacturers will reduce sugar content in order to avoid the taxation. 25. The reaction will work with other reducing sugars besides glucose and also with other reducing dyes. 26. As the starch is hydrolysed, the molecules become shorter and more reducing sugars are present. 27. The best dietary steps to bring down triglycerides are to reduce sugars and carbohydrates in the diet. 28. Waalkes wouldn't say how much calorie reduction comes from reduced alcohol rather than reduced sugar . 29. Sucrose is thus a non-reducing sugar which does not react with Benedict's reagent. 30. The percentage of reducing sugars present in these starch derivatives is called dextrose equivalent ( DE ).
