hydrogen bond polar covalent bond ionicbond non-polar covalent bond peptide bond glycosidic bond (you might want to look this one up) ______ 11. the bond holding several molecules of water together ______ 12. the bond holding the atoms of a salt molecule together ______ 13. the bond that holds the monomers of a protein together ______ 14. the bond holding glucose and fructose together in a sucrose molecule ______ 15. the bond holding the hydrogen and oxygen atoms together to form a water molecule
Carbohydrates
Carbohydrates are the organic compounds that are obtained in foods and living matters in the shape of sugars, cellulose, and starch. The general formula of carbohydrates is Cn(H2O)2. The ratio of H and O present in carbohydrates is identical to water.
Starch
Starch is a polysaccharide carbohydrate that belongs to the category of polysaccharide carbohydrates.
Mutarotation
The rotation of a particular structure of the chiral compound because of the epimerization is called mutarotation. It is the repercussion of the ring chain tautomerism. In terms of glucose, this can be defined as the modification in the equilibrium of the α- and β- glucose anomers upon its dissolution in the solvent water. This process is usually seen in the chemistry of carbohydrates.
L Sugar
A chemical compound that is represented with a molecular formula C6H12O6 is called L-(-) sugar. At the carbon’s 5th position, the hydroxyl group is placed to the compound’s left and therefore the sugar is represented as L(-)-sugar. It is capable of rotating the polarized light’s plane in the direction anticlockwise. L isomers are one of the 2 isomers formed by the configurational stereochemistry of the carbohydrates.
- hydrogen bond
- polar covalent bond
- ionicbond
- non-polar covalent bond
- peptide bond
- glycosidic bond (you might want to look this one up)
______ 11. the bond holding several molecules of water together
______ 12. the bond holding the atoms of a salt molecule together
______ 13. the bond that holds the monomers of a protein together
______ 14. the bond holding glucose and fructose together in a sucrose molecule
______ 15. the bond holding the hydrogen and oxygen atoms together to form a water molecule
11. Hydrogen bond is the bond holding several molecules of water together.
12. Ionic bond is the bond holding the atoms of a salt molecule together.
13. Peptide bond is the bond that holds the monomers of a protein together.
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