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

9. Carbohydrates

Glycosidic Bond

Biochemistry

9. Carbohydrates

Glycosidic Bond

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Multiple Choice

Glycosidic bonds would be present in which of the following sugars?

Fructose

Maltose

Glucose

Galactose

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Verified step by step guidance

Understand the concept of a glycosidic bond: A glycosidic bond is a covalent bond that joins a carbohydrate molecule to another group, which could be another carbohydrate. It is formed through a dehydration reaction (loss of water) between the hydroxyl groups of two sugar molecules.

Analyze the given sugars: Fructose, Glucose, and Galactose are monosaccharides, meaning they are single sugar units and do not inherently contain glycosidic bonds. Glycosidic bonds are found in disaccharides or polysaccharides, where two or more sugar units are linked.

Examine Maltose: Maltose is a disaccharide composed of two glucose molecules linked by an α(1→4) glycosidic bond. This bond is formed when the hydroxyl group on the anomeric carbon of one glucose reacts with the hydroxyl group on the fourth carbon of another glucose.

Conclude which sugar contains glycosidic bonds: Since Maltose is the only disaccharide in the list, it is the correct answer. The other options (Fructose, Glucose, and Galactose) are monosaccharides and do not contain glycosidic bonds in their free form.

To verify your understanding, recall that glycosidic bonds are essential in forming larger carbohydrate structures like disaccharides (e.g., Maltose, Sucrose, Lactose) and polysaccharides (e.g., Starch, Glycogen, Cellulose).