Answer:
Step-by-step explanation:
Three examples of reducing sugars are glucose, fructose, and lactose.
Reducing sugars are carbohydrates that contain a free aldehyde or ketone functional group. These functional groups are capable of reducing other compounds, such as the Benedict's reagent or Fehling's solution, and causing them to change color. Glucose and fructose are monosaccharides, while lactose is a disaccharide made up of glucose and galactose. All three sugars are commonly found in various foods and beverages.