Polysaccharides are held together by glycosidic bonds. These covalent bonds form between the sugar molecules (monosaccharides) in a polysaccharide chain, resulting in a linear or branched structure. The type and arrangement of glycosidic bonds determine the properties and function of the polysaccharide.
Covalent. [Although intermolecular bonding (hydrogen bonding and Van Der Waals) can occur between chains.]
hydrogen bonds. The other bonds are covalent bonds.
The bonds in chloroform (CHCl3) include carbon-hydrogen (C-H) bonds, carbon-chlorine (C-Cl) bonds, and carbon-carbon (C-C) bonds. These bonds help to hold the atoms together in the molecule.
The sulfate ion is held together by covalent bonds between the sulfur atom and the oxygen atoms. These covalent bonds involve the sharing of electrons between the atoms to form a stable molecular structure.
Chemical bonds, such as covalent bonds and ionic bonds, hold together atoms within a molecule. Covalent bonds involve the sharing of electrons between atoms, while ionic bonds involve the transfer of electrons from one atom to another. These bonds are essential for creating stable molecules.
Polysaccharides in both plants and animals are typically formed by glycosidic bonds. These bonds are covalent bonds that join monosaccharide units together to form the long chains characteristic of polysaccharides.
Hydrogen Bonds
hydrogen bonds, disulphide bonds
chemical bonds
The bonds are ionic or covalent.
chemical bonds
chemical bonds
Covalent. [Although intermolecular bonding (hydrogen bonding and Van Der Waals) can occur between chains.]
These bonds are ionic or covalent.
The atomic covalent bonds
It's simply just energy.
Hydrogen bonds hold the nitrogenous bases together in a strand of DNA. These bonds form between complementary base pairs: adenine with thymine, and guanine with cytosine.