Answer:
Reducing sugars are sugars where the anomeric carbon has an OH group attached that can reduce other compounds. Non-reducing sugars do not have an OH group attached to the anomeric carbon so they cannot reduce other compounds. ... Maltose and lactose are reducing sugars, while sucrose is a non-reducing sugar
In order to calculate how much heat is needed to raise the temperature you need to use the formula q =mass x specific heat x (final temperature- initial temperature) where q represents heat being absorbed or released. Before you begin you would convert kg to g because the specific heat is measure in g. So you would set up the equation as q = 358 g x .092 x (60-23 degrees Celsius) which would give you 1218.6
