1. Can the iodine test distinguish between anmylose and amylopectin? What would you look for? 2. Can sucrose act as a reducing sugar? Explain your answer. 3. In the acid-catalyzed hydrolysis of starch, how can you tell when the hydrolysis of starch is complete? Why does the test work this way? What is the monosaccharide that results at the end? 4. Polysaccharides generally do not give a positive test with Fehling's solution. Why?