what kind of chemical bond holds the sugar (c6h12o6) together? is it covalent, ionic, or metallic bond?
147643
There are 3 types of bond in sugars :\n\n1) -C-H (Covalent)\n2) -C-0H (Partially ionic)\n3) -C-O-C- (Covalent)\nand vander-waals force of attraction.
1159524
Structure and Function of Macromolecules\n\n \nOrganic molecules that weigh more than 100,000 Dalton's are referred to as macromolecules.\n \nThese macromolecules are constructed of smaller units called polymers. These polymers are subdivided into their basic units called monomers.\n \nPolymers account for the molecular uniqueness of organisms. Twenty amino acids are responsible for all forms of life. These amino acids form every conceivable protein known to man.\n \nMaking and breaking of polymers:\n \nDehydration synthesis: is an anabolic process by which two molecules are chemically bonded through the use of enzymes and a loss of water. Example: glucose + glucose = maltose + water.\n \nHydrolysis: is a catabolic process by which the bond between monomers are broken by the enzyme and the addition of water. Example: Sucrose + water = glucose + fructose.\n \nCarbohydrates: include sugars and their polymers. They include monosaccharides disaccharides, and polysaccharides. The monosaccharide is a monomer, the disaccharide is a polymer,and the polysaccharides are macromolecules.\n \nMonosaccharides: The basic formula (CH2O)\nExamples: triose sugars, 3 carbons, glyceraldehyde and dihydroxyacetone; pentose sugars. 5 carbons. ribose, deoxyribose, and ribulose; hexose sugars, 6 carbons, glucose, galactose, and fructose.\n \nDisaccharides: These are double sugars with the formula C12H22O11. Notice that one molecule of water is missing from the formula. The covalent bond holding the two monomers together is called a 1-4 or 1-2 glycoside linkage. Examples: sucrose = glucose + fructose. maltose = glucose + glucose, and lactose = glucose + galactose.\n\n \nPolysaccharides: The basic formula is ( C6H10O5)n . These are macromolecules capable of acting as structural or storage molecules.\n \nStorage Polysaccharides: Starch is a plant storage polysaccharide that is composed entirely of glucose joined by @1-4 glycoside linkages. amylose is the simplest form of starch. amylopectin is more complex and is branched. Glycogen is an animal starch stored in the liver and muscles of vertebrates. It is more highly branched than amylopectin.\n \nStructural Polysaccharides: Cellulose and chitin are examples of structural polysaccharides.\nCellulose is the most abundant organic compound on earth. It is made of glucose, like starch, but they differ in the type of 1-4 linkage. Instead of an @ linkage as in starch cellulose contains a B 1-4 linkage.\nThis causes the polysaccharide to take on a step arrangement and not a linear one like in starch.\nEnzymes find it difficult to brake the B 1-4 linkage.\n \nLipids: A group of polymers that have one characteristic in common, they do not mix with water. They are hydrophobic. Some important groups are fats, phospholipids, and steroids.\n \nFats: are large molecules composed of 2 types of monomers, glycerol ( an alcohol containing 3 carbons) and 3 fatty acid molecules. The bond connecting the glycerol and fatty acids in the fat molecule is called an ester bond. There are two types of fatty acids: saturated and unsaturated. The saturated fatty acids do not contain any double bonds between the carbons, while the unsaturated fatty acids contain one or more double bonds between the carbons. These double bonds cut down on the number of hydrogen atoms that can be attached to the carbon in the molecule. This causes the molecule to bend or kink at each of the double bond sites.\n  \nCharacteristics of Fats:\n \nSaturatedUnsaturated\n1. solid at room temperature\n\n1. liquid at room temperature\n\n2. found mostly in animals\n\n2. found mostly in plants\n\n3. no double bonds between carbons\n\n3. double bonds found between carbons\n\n \n\n \nFunction of fats: acts as insulation in higher vertebrates, serves as an energy storage source 1g.=9 Kcal of energy, and shock absorber for internal organs.\n \nPhospholipids: structurally related to fats but contain 2 fatty acids and one molecule of phosphate. These molecules are fo
306495
I'm sorry...my answer to this question, will either sound really smart or really stupid. \n\nMy AP Chemistry class just finished the chapter on bonding. We learned of Ionic bonds, Covalent Bonds, and Hydrogen bonds. \n\nAn ionic bond is a bond between a metal and non-metal and involves the transferring of electrons so that both atoms will become stable but with opposite charges, become attracted to each other, and form a molecule. An example is NaCl or table salt. Na is a metal, Cl is a non-metal.\n\nThe next is covalent bonding between two non-metals or non-metal and metal and involves sharing electrons. An example is O2 - oxygen.\n\nFinally hydrogen bonding is self-explanatory consisting of hydrogen and another element.\n\nBecause of the above, it is chemically impossible for two metals to bond as they will not have enough electrons to stabilize each other in the first place. \n\nI even performed this experiment in class. When a metal is heated it "oxidizes". Its atoms fuse with the oxygen atoms in the air and form the gas. For this reason a metal starts turning brown, as you are simply speeding up the process of rusting.\n\nSo your question is kind of impossible from what I have learned in class. \n\nI'm sorry if I am completely of the point in this answer (if there is something I am not getting and that two metals can actually bond) and I apologize for my ignorance and stupidity in advance. haha
43551
Most professional papers that I read refer to it as just water ion (in its charged form).  This a water molecule with an over-all positive charge.  I do not believe that its structure is known, but I could be wrong about this.\nSee example reference below:
550253
This time we use oxygen to burn the sugar:\n\nSugar + Oxygen = Carbon Dioxide + Water + Energy\n\nUsing glucose:\nC_6H_12O_6 + 6 O_2 -> 6 CO_2 + 6H_2O + Energy
451415
i think it is a polar covalent bond\nI used to remember why but I'm not in Chemistry anymore...\nHeres a website.. Look at Example #3\nhttp://users.rcn.com/jkimball.ma.ultranet/BiologyPages/E/Electronegativity.html#covalent_bond\nAnd another http://academic.brooklyn.cuny.edu/biology/bio4fv/page/polar_c.htm\nhope its not too late
184203
they are sugars with 3,4 and 5 carbons present. they are in ring form 99% of the time. they have a huge range of functions, so i recommend you look at any good biochemistry book or go on www.ebooks.com or www.elibrary.com
18463
Monosaccharide- \n\nMonosaccharides have single carbohydrate unit. They can have three or more carbon atoms. Classified as triose, tetrose, pentose, hexose ........ based on their carbon number.\nTriose-Glyceraldehyde\nTetrose- Erythrose\nPentose- Ribose, Ribulose\nHexose-Glucose, Fructose, Galactose, Mannose\n\nDisaccharide-\n\nTwo disaccharide loses a molecule of water to condense and form a disaccharide. \nExample- Sucrose, Celobiose\n\nPolysaccharide-\n\nCondensation polymer of monosaccharide units.\nExmp- Amylose, Cellulose, Glycogen
548540
Ionic bonds are comprised of a metal and a non-metal.\nCovalent bonds are comprised of two bonded non-metals.
368607
You were close by looking at wikipedia. The image is a ball and stick but you could figure it out. The description says it is just fatty acids (usually alkyl C16-C18) chains attached by an ester bond to the hydroxyls of a sucrose molecule (8 fatty acids).
1129658
Glucose , Fructose , Galactose or Sucrose?
711156
Intersting question but there's not enough info to make an informed decistion...  First, just adding sugar to water isn't going to change the strength of a given h-bond. It wil allow water to make new bonds with the oxygen in the sugar, but the strength of a water-water h-bond will remain the same. Second, there are several different environments with which one could be concerend, the interfacial region, where the sucrose is most likely to affect the molecular ordering of water, has even more modes of h-bonding that might be affected but again the overall energy of the existing bonds would not change, but new modes comprised of the sucrose-water moieties would likely be observed. \n\ngive me a little more background and i can give you more information.
935757
Water is made of covalent bonds, but they are polar-covalent bonds.  This means that water will dissolve anything with ionic bonds (salts) and also polar-covalent bonds (sugars).
534998
sugar.. and sweet stuff.. mainly saccharides...
732880
Carbohydrates are molecules that contain oxygen, hydrogen, and carbon atoms. They may also contain other elements such as sulfur or nitrogen, but these are usually minor components. They consist of monosaccharide sugars, of varying chain lengths, that have the general chemical formula Cn(H2O)n or are derivatives of such.The smallest value for n is 3. A 3-carbon sugar is referred to as a triose, whereas a 6-carbon sugar is called a hexose (see monosaccharides below). Certain carbohydrates are important for storing and transporting energy in most organisms, including plants and animals, and are major structural elements in many organisms (eg cellulose in plants). In addition they play major roles in cell to cell communication, the immune system, fertilization, pathogenesis, blood clotting, and development. Carbohydrates can be classified by the number of constituent sugar units: monosaccharides (such as glucose and fructose), disaccharides (such as sucrose and lactose), oligosaccharides, and polysaccharides (such as starch, glycogen, and cellulose).\n\nPure carbohydrates contain carbon, hydrogen, and oxygen atoms, in a 1:2:1 molar ratio, giving the general formula Cn(H2O)n. (This applies only to monosaccharides, see below, although all carbohydrates have the more general formula Cn(H2O)m.) However, many important carbohydrates deviate from this, such as deoxyribose and glycerol. Sometimes compounds containing other elements are also counted as carbohydrates (e.g. glucosamine and chitin, which contain nitrogen).\n\nThe simplest carbohydrates are monosaccharides, which are small straight-chain aldehydes and ketones with many hydroxyl groups added, usually one on each carbon except the functional group. Other carbohydrates are composed of monosaccharide units and break down under hydrolysis. These may be classified as disaccharides, oligosaccharides, or polysaccharides, depending on whether they have two, several, or many monosaccharide units.\n\nNutrition\nCarbohydrates require less water to digest than proteins or fats and are the most common source of energy. Proteins and fat are vital building components for body tissue and cells, and thus it could be considered advisable not to deplete such resources by necessitating their use in energy production. Carbohydrates, like proteins, contain 4 kilocalories per gram while fats contain 9 kilocalories and alcohol contains 7 kilocalories per gram.\n\nBased on evidence for risk of heart disease and obesity, the Institute of Medicine recommends that American and Canadian adults get between 40-65% of dietary energy from carbohydrates.[1] The Food and Agriculture Organization and World Health Organization jointly recommend that national dietary guidelines set a goal of 55-75% of total energy from carbohydrates.[2]\n\nFoods that are high in carbohydrates\nBreads, pastas, beans, potatoes, bran, rice and cereals are all high in carbohydrates.\n\nClassification\nDietitians and nutritionists commonly classify carbohydrates as simple (monosaccharides and disaccharides) or complex (oligosaccharides and polysaccharides), depending on their chemical structure. The term complex carbohydrate was first used in the Senate Select Committee publication Dietary Goals for the United States (1977), where it denoted "fruit, vegetables and whole-grains".[3] Dietary guidelines generally recommend that complex carbohydrates and nutrient-rich simple carbohydrates such as fruit and dairy products should make up the bulk of carbohydrate consumption. The USDA's Dietary Guidelines for Americans 2005 dispenses with the simple/complex distinction, instead recommending fiber-rich foods and whole grains.[4].\n\nThe glycemic index and glycemic load systems are popular alternative classification methods which rank carbohydrates based on their effect on blood glucose levels.
749182
Nonpolar bonds in sugars and starch
227694
In pure water, the molecules particpate in Hydrogen Bonding; positively polarized hydrogen nuclei are attracted to negatively charged electron clouds. \n\nThese hydrogen bonds hold water molecules together in the liquid phase and so explain why water expands, rather than contracts, when it freezes.\n\nWhen glucose is added to water it interferes with the hydrogen bonding. Effectively, a proportion of the bonds are broken. It requires energy to break bonds (think of breaking a twig--you have to put some energy in to the twig to break it) and that energy has to come from somewhere: it gets sucked out of the immeadiate environment--the glass.