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. So sucrose is an example of a non reducing sugar, while maltose and lactose are examples of reducing sugars. So again, unlike Malcolm and Lactose, which are reducing sugars, sucrose is a non reducing sugar because neither glucose nor fructose within this sucrose molecule can be transformed into an open chain confirmation with a free aldehyde or a free ketone group. And so these cannot be oxidized in the presence of an oxidizing agent.