COLOMETRIC ESTIMATION OF REDUCING SUGARS - (DINITROSALICYLIC COLOMETRIC METHOD) 1. What are the differences between reducing and non-reducing sugars? 2. What are the components of the DNS solution that we will use in our experiment? 3. How does the concentration of reducing sugar effect color change in the DNS method? 4. Fill the blanks a) Reducing sugars contain free carbonyl group. which have the property to many of the reagents. b) All and some disaccharides are reducing sugars. c) 3. 5-dinitrosalicylic acid is reduced to in the presence of reducing sugars in conditions. d) In DNS Method; the intensity change in color is measured using a spectrophotometer as the absorbance at wavelength. 5. Draw the calibration curve and calculate the concentration of the unknown sample from the calibration curve