are structural isomers
reduce fehling's solution
can be obtained by the hydrolysis of starch
are readily fermented by enzymes
are soluble in water
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The answer is C.Fructose is produced by hydrolysis of inulin
Make research to confirm my claims
C. They can be obtained by the hydrolysis of starch 
ππΌπππ!! This one na correct answer (because question says βnot correctβ).
Why? 
ββοΈ
Starch β hydrolysis β only gives ππ‘πͺππ€π¨π, not Fructose.
Fructose comes from hydrolyzing π¨πͺππ§π€π¨π (cane sugar), π£π€π© π¨π©ππ§ππ 
.
Take note 
Both glucose and fructose are:
Monosaccharides (simple sugars)
Same molecular formula: CβHββOβ
But ππππππ§ππ£π© structures (so theyβre isomers!)
Sweet, water-soluble, and can undergo fermentation
C. Can be obtained by hydrolysis of starch β NOT CORRECT
So pick option C
monomeric unit of starch is the glucose molecule, which repeats in different arrangements to form amylose and amylopectin.
Fructose is not a monomer of starch.
Therefore, The correct answer is C
hydrolysis of starch gives maltose not even glucose
it is hydrolysis of maltose that gives glucose
The correct answer is:
B. reduce Fehling's solution
Glucose reduces Fehling's solution, whereas fructose does not. Fehling's solution is commonly used to test for the presence of reducing sugars, and glucose is a reducing sugar due to its ability to donate electrons and reduce other substances. Fructose, on the other hand, is a non-reducing sugar and does not react with Fehling's solution in the same way as glucose
During hydrolysis, enzymes break the long chains of amylose and Page 10 Chapter 1 4 amylopectin into shorter molecules. Depending on the enzyme's mode of action, the most common final products of starch hydrolysis can be maltodextrins, glucose, fructose or maltose.
