Explanation: Maltose is a disaccharide consisting of two D-glucose (monosaccharide) units joined covalently by an O-glycosidic bond between carbon 1 (C-1) of one glucose unit and carbon 4 (C-4) of another glucose unit. O-glycosidic bond is formed when a hydroxyl group of one sugar reacts with the anorexic carbon of another sugar molecule.
Maltose dissolves in water, therefore it is soluble in water.
Maltose is a reducing disaccharide because the anomeric carbon atom (C-1) of the second glucose residue can be oxidized to a carboxyl group. Thus maltose is reducing sugar because it is capable of reducing ferric or cupric ion. Reducing sugars reduce cupric Cu2+ or ferric ions Fe3+ and have their carbonyl carbon oxidized to a carboxyl group.
