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- https://chem.libretexts.org/Courses/UW-Whitewater/UWX_CH114%3A_Chemistry_in_the_Kitchen/05%3A_Macronutrients_-_Carbohydrates/5.05%3A_Sugars_and_CookingMonosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s rea...Monosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s reagents.
- https://chem.libretexts.org/Courses/University_of_Kansas/CHEM_110%3A_Introductory_Chemistry_(Sharpe_Elles)_SP25/12%3A_Biomolecules/12.01%3A_Carbohydrates/12.1.02%3A_Properties_of_MonosaccharidesMonosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s rea...Monosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s reagents.
- https://chem.libretexts.org/Courses/Mount_Aloysius_College/CHEM_100%3A_General_Chemistry_(O'Connor)/16%3A_Carbohydrates/16.06%3A_Properties_of_MonosaccharidesMonosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s rea...Monosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s reagents.
- https://chem.libretexts.org/Courses/Clackamas_Community_College/CH_112%3A_Chemistry_for_Health_Sciences/15%3A_Carbohydrates/15.06%3A_Properties_of_MonosaccharidesMonosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s rea...Monosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s reagents.
- https://chem.libretexts.org/Courses/Monterey_Peninsula_College/CHEM_30B%3A_Organic_and_Biological_Chemistry_for_Health_Sciences/08%3A_Carbohydrates/8.04%3A_Properties_of_MonosaccharidesMonosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s rea...Monosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s reagents.
- https://chem.libretexts.org/Courses/Woodland_Community_College/Chem_2B%3A_Introductory_Chemistry_II/05%3A_Carbohydrates/5.06%3A_Properties_of_MonosaccharidesMonosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s rea...Monosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s reagents.
- https://chem.libretexts.org/Courses/Victor_Valley_College/CHEM100_Victor_Valley_College/13%3A_Carbohydrates/13.06%3A_Properties_of_MonosaccharidesMonosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s rea...Monosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s reagents.
- https://chem.libretexts.org/Courses/Portland_Community_College/CH106%3A_Allied_Health_Chemistry_III/07%3A_Carbohydrates/7.07%3A_Properties_of_MonosaccharidesMonosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s rea...Monosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s reagents.
- https://chem.libretexts.org/Courses/Widener_University/CHEM_105%3A_Introduction_to_General_Organic_and_Biological_Chemistry_Fall_22/14%3A_Carbohydrates/14.06%3A_Properties_of_MonosaccharidesMonosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s rea...Monosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s reagents.
- https://chem.libretexts.org/Courses/Matanuska-Susitna_College/MatSu_College-CHEM_A104_Introduction_to_Organic_and_Biochemistry/16%3A_Carbohydrates/16.06%3A_Properties_of_MonosaccharidesMonosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s rea...Monosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s reagents.
- https://chem.libretexts.org/Courses/Fullerton_College/Introductory_Chemistry_for_Allied_Health_(Chan)/13%3A_Carbohydrates/13.06%3A_Properties_of_MonosaccharidesMonosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s rea...Monosaccharides are crystalline solids at room temperature and quite soluble in water. Monosaccharides are reducing sugars; they reduce mild oxidizing agents, such as Tollens’ or Benedict’s reagents.
