1. honey is also known as invert sugar. in honey, the sucrose has been hydrolyzed into fructose and glucose. is honey a reducing or non-reducing sugar? explain.
2. starch is a polysaccharide consisting of hundreds of units of glucose. although glucose is a reducing sugar, starch is not. explain this phenomenon.

Hydrolysis opens up the rings and allows oxidation of fructose, Glucose is already reducing sugar, and therefore, honey after hydrolysis is a reducing sugar and can be thus utilized, by the organisms which do not contain invertase.
 Starch do not oxidize and its chemical formula is stable. The rings of starch are not able to open and are required to be hydrolysed in order to open these rings. 

Proteins are the workhorses of the cell, controlling virtually every reaction within as well as providing structure and serving as signals to other cells. proteins are long chains of  amino acids  , and the exact sequence of the amino acids determines the final structure and function of the protein. instructions for that sequence are encoded in  genes  . to make a particular protein, a messenger ribonucleic acid (mrna) copy is made from the gene (in the process called  transcription  ), and the mrna is transported to the  ribosome  . protein synthesis, also called  translation  , begins when the two ribosomal subunits link onto the mrna. this step, called initiation, is followed by elongation, in which successive amino acids are added to the growing chain, brought in by transfer rnas (trnas). in this step, the ribosome reads the  nucleotides  of mrna three by three, in units called  codons  , and matches each to three nucleotides on the trna, called the anticodon. finally, during termination, the ribosome unbinds from the mrna, and the  amino acid  chain goes on to be processed and folded to make the final, functional protein