What type of bond is formed between two sugars in a disaccharide?
a. Glycosidic linkage
b. Phosphodiester bond
c. Peptide bond
d. Hydrogen bond

Verified step by step guidance

1. Understand the structure of carbohydrates: Carbohydrates are composed of sugar molecules, and when two sugar molecules join, they form a disaccharide.
2. Identify the types of bonds: In biochemistry, different types of bonds connect different molecules. Glycosidic linkages connect sugars, phosphodiester bonds connect nucleotides, peptide bonds connect amino acids, and hydrogen bonds are weak interactions often found between molecules.
3. Focus on the bond between sugars: When two monosaccharides (simple sugars) join to form a disaccharide, they are connected by a specific type of covalent bond.
4. Learn about glycosidic linkages: A glycosidic linkage is a covalent bond formed between two sugar molecules through a dehydration reaction, where a water molecule is removed.
5. Conclude the type of bond: Based on the information, the bond formed between two sugars in a disaccharide is a glycosidic linkage.

Key Concepts

Glycosidic Linkage

A glycosidic linkage is a type of covalent bond that joins a carbohydrate molecule to another group, which can be another carbohydrate. In disaccharides, this bond forms between the hydroxyl groups of two monosaccharides, resulting in the release of a water molecule. This linkage is crucial for the structure and function of carbohydrates.

Disaccharides

Disaccharides are carbohydrates composed of two monosaccharide units linked by a glycosidic bond. Common examples include sucrose, lactose, and maltose. These sugars play vital roles in energy storage and transport in living organisms, and their formation involves specific enzymatic processes.

Covalent Bonds

Covalent bonds involve the sharing of electron pairs between atoms, leading to the formation of stable molecules. In the context of carbohydrates, covalent bonds like glycosidic linkages are essential for connecting sugar units, influencing the structure and properties of the resulting polysaccharides or disaccharides.