What is the non-reducing and reducing end of a sugar? how is a reducing sugar determined?

A sugar is categorized into two types, that is, non-reducing sugar and reducing sugar. A sugar, which exhibits a free ketone or aldehyde and can function as a reducing agent is known as reducing sugar. On the other hand, a non-reducing sugar does not comprise a free ketone or aldehyde group, and it cannot function as a reducing agent. With the help of Fehling's test one can determine the amount of reducing sugars present in a solution.

step 1: nitrogen fixation- conversion of atmospheric no₂ into forms useful to plants by lightning, bacteria, and cyanobacteria.

step 2: nitrification-process of converting ammonia to nitrite or nitrate.

step 3: assimilation-plant roots absorb new form of nitrogen.

step 4: ammonification-conversion of organic nitrogen to ammonia by bacteria involved in decomposition.

step 5: denitrification-bacteria turns the decomposed matter back into n₂o, which is released into atmosphere; repeat cycle.