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Is Amylose different than Amylopectin in that Amylose is a polymer of a-D-glucose but amylopectin is a polymer of b-D-glucose?

Thanks for any help offered.

Carbohydrates that are called reducing sugars are those that__

a. have OH groups that are easily oxidized.
b. form oxidizable aldehydes in the test solution.
c. are reduced in the presence of an oxidizing agent.
d. are only aldose monosacchirides.

I put a. and wanted to see if that is correct. I also thought c. would work too.?

2 answers

http://answers.yahoo.com/question/index?qid=20090516050151AAx75ST

http://www.gmo-compass.org/eng/glossary/

http://www.elmhurst.edu/~chm/vchembook/547starch.html

c can't be right. Oxidizing agents oxidize; they don't reduce.
http://en.wikipedia.org/wiki/Reducing_sugar