What term describes the covalent bond between monosaccharides in carbohydrates?

The term that describes the covalent bond between monosaccharides in carbohydrates is glycosidic linkage. This type of bond is formed when the hydroxyl group of one monosaccharide reacts with the hydroxyl group of another, releasing a molecule of water in a dehydration synthesis reaction. Glycosidic linkages can form between different types of sugars – for example, glucose and fructose can link to form sucrose through this bond.

In contrast, peptide bonds are specific to proteins, linking amino acids together. Disulfide bonds are covalent linkages formed between the sulfur atoms of cysteine residues in proteins, contributing to their three-dimensional structure. Hydrogen bonds, while important in stabilizing the structures of both carbohydrates and proteins, do not represent covalent bonds and instead result from electrostatic attractions between polar molecules. Thus, glycosidic linkage is the correct term for the bond that connects monosaccharides to form carbohydrates.