Question

Choose one of the following terms to match the description given. a. aldohexose n. glycogen b. saliva o. glycoside linkage c. antibody p. hormone d. cellulose q. hydrophobic e. \(\mathrm{CH}_{2} \mathrm{O}\) I. inhibition f. cysteine s. ketohexoses g. denaturation t. oxytocin h. disaccharides u. pleated sheet i. disulfide v. polypeptide j. DNA w. polysaccharides k. enzymes x. primary structure 1\. fibrous y. substrate m. globular z. sucrose \(-\mathrm{C}-\mathrm{O}-\mathrm{C}-\) bond between rings in disaccharide sugars

Short answer

The short answer is: o. glycoside linkage.

Step-by-step solution

Understand the description

The given description states "C-O-C bond between rings in disaccharide sugars." This refers to a specific chemical bond that connects two sugar rings in a disaccharide sugar molecule. A disaccharide is a carbohydrate composed of two monosaccharide (sugar) units joined together by a bond.

Analyze the provided terms

Go through the list of terms and identify the ones related to bonds or carbohydrates. In this case, the most relevant terms are glycogen, disaccharides, and glycoside linkage.

Select the correct term

Now that we have identified the most relevant terms, let's choose the one that best fits the description. The C-O-C bond between rings in disaccharide sugars is known as a glycosidic bond or linkage. Therefore, the correct term to match the description is: o. glycoside linkage

Key concepts

Disaccharides

Disaccharides are a type of carbohydrate that consists of two monosaccharides linked together by a chemical bond.

In our daily life, we come across various disaccharides without maybe even knowing it. Table sugar, for example, is a disaccharide known as sucrose, which is composed of one glucose molecule and one fructose molecule. Another common disaccharide is lactose, found in milk, which is made of glucose and galactose.

The formation of disaccharides is an excellent illustration of a dehydration synthesis reaction, where a water molecule is released as the bond forms. This bond, a key player in the structure and function of disaccharides, is called the glycoside linkage. Understanding this linkage is crucial as it can influence the properties of the sugar, including its digestibility and how it's processed by our bodies. For example, sucrose is readily digested in the intestine, but lactose requires the enzyme lactase for digestion, and lactose intolerance occurs when this enzyme is deficient.

It’s this glycoside linkage also that defines the structural variety of disaccharides, depending on the orientation of the bond, it can yield different properties. Knowing this is essential for applications in food science, nutrition, and even understanding our metabolism.

Carbohydrates

Carbohydrates are one of the four major classes of biological macromolecules and are essential for life. They come in various forms ranging from simple sugars like glucose to complex forms like starch and cellulose.

Structurally, carbohydrates are made up of carbon (C), hydrogen (H), and oxygen (O) atoms, usually with a hydrogen-to-oxygen atom ratio of 2:1, as in water. They are categorized into simple carbohydrates (monosaccharides and disaccharides) and complex carbohydrates (oligosaccharides and polysaccharides).

The role of carbohydrates is diverse in living organisms. They serve as energy sources, provide structural support in plants (cellulose), and are involved in cell recognition processes (glycoproteins). For humans, carbohydrates are a primary energy source, and understanding their chemical structure helps us comprehend how our body breaks them down into usable energy. Complex carbohydrates like dietary fiber also play a pivotal role in digestive health and have been linked to a decreased risk of several chronic diseases.

When we eat carbohydrates, enzymes break down the glycoside linkages in disaccharides and polysaccharides, releasing simple sugars that can be absorbed into the bloodstream. This biochemical process underlines the significance of carbohydrate digestion for maintaining energy levels and overall health.

Chemical Bonds

Chemical bonds are the invisible force that holds atoms together in molecules and compounds. These bonds result from the attraction between the positively charged nucleus of one atom and the negatively charged electrons of another atom.

In the context of carbohydrates like disaccharides, the bond we talk about is a covalent bond known as a glycoside linkage. This specific bond is crucial in biochemistry, as it can form between various hydroxyl groups of monosaccharides resulting in a vast array of possible structures and functions in nature.

There are several types of chemical bonds, with covalent bonds being just one type. Others include ionic bonds, where electrons are transferred from one atom to another, and hydrogen bonds, which are weaker than covalent bonds and are essential for the structure of DNA and the properties of water. Comprehending these bonds is fundamental for students of chemistry and biology as they explain how molecules interact with each other and form the basis for all chemical reactions in the body. As with the glycoside linkage, understanding how these bonds work has applications in numerous fields, including medicine, environmental science, and materials engineering.