Question

read this! when sugars are joined together the new bond that forms is a glycosidic bond. when amino acids are joined the new bond that forms are a peptide bond. when fatty acids are joined to a glycerol the bond that holds them is an ester bond. these reactions are all referred to as dehydration synthesis or condensation reactions. state an explanation for why these terms are used to describe these reactions. draw a circle where each of these bonds are located in figure 2.

Explanation:

• Glycosidic bond: Forms when sugars are joined in carbohydrate - related condensation reactions. It links sugar molecules together.
• Peptide bond: Forms when amino acids are joined in protein - synthesis condensation reactions. It links amino acids in a polypeptide chain.
• Ester bond: Forms when fatty acids are joined to a glycerol in lipid - formation condensation reactions. It links fatty acids to glycerol.
• Condensation reactions (also called dehydration synthesis) involve the loss of a water molecule as two molecules are joined together to form a larger molecule.

Answer:

• Glycosidic bond: In carbohydrate structures where sugar - sugar linkages occur.
• Peptide bond: In proteins, between amino acids in the polypeptide backbone.
• Ester bond: In lipids, between fatty acids and glycerol in triglycerides.
• Condensation reactions: Occur when forming polymers from monomers such as polysaccharides from monosaccharides, proteins from amino acids, and triglycerides from fatty acids and glycerol.