Tag: Covalent bond

Over half of all human proteins are estimated to be glycosylated, a process involving the covalent attachment of sugar chains. This critical biochemical modification is the basis for the powerful bond between protein and carbohydrates, forming molecules known as glycoproteins that are essential for countless biological functions.

While some raw sugars might exhibit a slightly basic nature, pure, refined table sugar (sucrose) is generally considered a neutral substance. The confusion often stems from misconceptions about its chemical composition and its role in different contexts, such as food processing. In chemistry, the definition of a base depends on its ability to produce hydroxide ions ($OH^-$) or accept protons ($H^+$), which sugar does not do effectively.

Over 95% of dietary fat and the majority of fat stored in the human body are in the form of triglycerides. Understanding the specific covalent bond in a triglyceride that links its components is fundamental to grasping lipid structure, function, and metabolism.

Lactose, with the molecular formula C₁₂H₂₂O₁₁, is a disaccharide found in mammalian milk and is composed of galactose and glucose subunits joined by a glycosidic bond. To answer the question, "is lactose a molecular compound?", one must understand the principles of chemical bonding, which define how atoms combine to form substances.