There is a test that enables distinction of sugars between mono- and oligosachharides. It consists letting methylamine react with an aqueous solution of the sugar under alkalic conditions and elevated (~70°) temperature. Monosachharides always produce a yellow color; reducing oligosaccharides a red one and nonreducing sugars no coloration.

I wondered how this reaction works and of what "kind"/structure the resulting dyes might be.


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