HORTICULTURE

Detailed explanation-1: -Two monosaccharide units can be joined together by a glycosidic bond-this is the fundamental linkage among the monosaccharide building blocks found in all oligosaccharides. The glycosidic bond is formed between the anomeric carbon of one monosaccharide and a hydroxyl group of another.

Detailed explanation-2: -Disaccharides. Disaccharides are composed of two monosaccharide units linked together by a glycosidic bond. The most common glycosidic bonds connecting monosaccharide units are O-glycosidic bonds in which the oxygen from a hydroxyl group becomes linked to the carbonyl carbon.

Detailed explanation-3: -Disaccharides. Disaccharides (di-= “two”) form when two monosaccharides join together via a dehydration reaction, also known as a condensation reaction or dehydration synthesis.

Detailed explanation-4: -The -1, 4-glycosidic bond has the hydroxyl group pointing up. 1, 4-glycosidic bonds can be found in both amylase and amylopectin in starch. These linkages create branching in the polysaccharide. There are many glycosidic linkages in polysaccharides due to the large number of hydroxyl groups present.

Detailed explanation-5: -Maltose consists of two molecules of glucose that are linked by an -(1, 4′) glycosidic bond. Maltose results from the enzymatic hydrolysis of amylose, a homopolysaccharide (Section 26.9), by the enzyme amylase. Maltose is converted to two molecules of glucose by the enzyme maltase, which hydrolyzes the glycosidic bond.