Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

1. Introduction to Biochemistry

Carbohydrates

Biochemistry

1. Introduction to Biochemistry

Carbohydrates

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Multiple Choice

The subunits of carbohydrate polymers are held together by which type of bond?

Phosphodiester bond

Disulfide bond

Peptide bond

Glycosidic bond

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Verified step by step guidance

Understand the structure of carbohydrate polymers: Carbohydrate polymers, such as starch and cellulose, are composed of monosaccharide subunits (simple sugars) linked together.

Identify the type of bond that connects monosaccharides: Monosaccharides are joined through a dehydration reaction, where a water molecule is removed, forming a covalent bond between the sugar molecules.

Learn the name of the bond: The covalent bond formed between monosaccharides is called a glycosidic bond. This bond connects the hydroxyl group (-OH) of one sugar molecule to the hydroxyl group of another sugar molecule.

Compare glycosidic bonds to other bond types: Phosphodiester bonds are found in nucleic acids, disulfide bonds are found in proteins, and peptide bonds link amino acids in proteins. None of these are involved in carbohydrate polymer formation.

Conclude that glycosidic bonds are the correct answer: Glycosidic bonds are specific to carbohydrates and are responsible for linking monosaccharides into larger carbohydrate polymers.