It will react in an oxidation reduction reaction. Now, Maltose and lactose are examples of reducing sugars. And that's because if we examine this sugar here and this sugar here, if it opens up into its open chain form, it will have an aldehyde group. And aldehyde groups are capable of reacting with oxidizing agents. On the other hand, in sucrose, because both of these anumericarbons are essentially occupied as a result of this bonding, none of these sugars will be able to open up into their open chain confirmation that contains a free aldehyde or a free ketone group. And that means, because there is a lack of this reactivity, this will be a non reducing sugar.