Reducing vs nonreducing sugars

I don't understand how to tell the difference between reducing and nonreducing sugars when looking at the glycosidic bonds between different molecules. I also seem to struggle with being able to recognize where the anomeric carbon is. Maybe this is the problem? Can anyone help me out please?

here is a question, i continue to struggle with:

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Raffinose can be described as a:


A. reducing sugar
B. nonreducing sugar
C. disaccharide
D....

Reducing vs nonreducing sugars