Covalent bonds hold a dextrose molecule together.
polar covalent
an alpha(1-4) glycosydic bond
s-s bridge or disulfide bond
It depends on the nature of the molecule. In the case of ionic compounds, ionic bond between the ions will hold the crystal together. In the case of covalent compounds, covalent bond will hold the molecules in the crystal together.
There are several types of bonds that hold parts of a three-dimensional molecule together. One is a hydrogen bond, which is a weak bond that forms when a positively charged hydrogen atom is attracted to a strongly negatively charged ion. Another is a covalent bond, which is a strong bond formed when atoms share electron pairs.
hydrogen bonds. The other bonds are covalent bonds.
An ionic bond will hold them together.
s-s bridge or disulfide bond
It depends on the nature of the molecule. In the case of ionic compounds, ionic bond between the ions will hold the crystal together. In the case of covalent compounds, covalent bond will hold the molecules in the crystal together.
Non polar bond between the two hydrogen atoms.
In the molecule of an amino acid all of the bonds are covalent.If more amino acids polymerase together, the bond between them is peptide and also covalent.
There are several types of bonds that hold parts of a three-dimensional molecule together. One is a hydrogen bond, which is a weak bond that forms when a positively charged hydrogen atom is attracted to a strongly negatively charged ion. Another is a covalent bond, which is a strong bond formed when atoms share electron pairs.
ATOMS
hydrogen bonds. The other bonds are covalent bonds.
There are many types of bonds and forces that bind molecules together. The two most basic types of bonds are ionic and covalent.
An ionic bond will hold them together.
Molecules can be polar or non-polar; bonds are what hold molecules together, but they are not in themselves polar or non-polar. I should point out that the most famous polar molecule in the world, the water molecule, does have covalent bonds.
They are held together by either a ionic bond.
weak hydrogen bonds hold together sugars and phosphates