Carbohydrate 'X' is a disaccharide that does not reduce Fehling's solution. Carbohydrate 'Y' is a water-insoluble polysaccharide that constitutes about 80-85% of starch. The glycosidic linkages present in 'X' and 'Y' respectively are:

Step-by-step solution

First, identify carbohydrate 'X'. It is a non-reducing disaccharide, which means its anomeric carbons are involved in the glycosidic bond. This identifies 'X' as sucrose. The glycosidic linkage in sucrose is between C1 of -D-glucose and C2 of -D-fructose ( -1, -2 linkage). Next, identify carbohydrate 'Y'. Starch consists of two components: amylose (water-soluble, 15-20%) and amylopectin (water-insoluble, 80-85%). Thus, 'Y' is amylopectin. Amylopectin is a branched polymer of -D-glucose units containing both -1,4 gl