Which type of linkage is found in disaccharides and polysaccharides?

Disaccharides and polysaccharides are both formed through the process of dehydration synthesis, where monosaccharides are joined together. The specific type of bond that connects these monosaccharides is known as a glycosidic linkage. This bond is established when a hydroxyl group from one sugar molecule reacts with the hydroxyl group of another, releasing a molecule of water and forming a covalent bond between the two monosaccharides.

Glycosidic linkages can vary in their structure depending on which hydroxyl groups are involved and can affect the properties of the resulting carbohydrate. For example, in sucrose, the glycosidic bond is formed between glucose and fructose. In larger polysaccharides like starch and cellulose, different types of glycosidic linkages contribute to the unique characteristics and functions of these molecules.

The other bond types listed—peptide bonds, phosphodiester bonds, and ester bonds—are associated with different biological macromolecules. Peptide bonds link amino acids in proteins, phosphodiester bonds are found in nucleic acids linking nucleotides, and ester bonds connect fatty acids to glycerol in lipids. Thus, the glycosidic linkage is uniquely suited for carbohydrates, making it the correct