Condensation is a chemical process by which 2 molecules are joined together to make a larger, more complex, molecule, with the loss of water.
It is the basis for the synthesis of all the important biological macromolecules (carbohydrates, proteins, lipids, nucleic acids) from their simpler sub-units.
In carbohydrates, the sub-units to be joined are monosaccharides like glucose. Both of the groups which combine are OH groups, (even though there are many single -H atoms on a glucose molecule). Joining two -OH groups with the removal of H2O results in a disaccharide containing an -O bridge between the 2 monosaccharide units.The bond so formed is called a glycosidic bond or link. These links can be extended many times, resulting in the production of polysaccharides.
In proteins, the sub-units to be joined are amino-acids.As a result, a peptide bond (- CONH-) is formed between the two amino acids.
Hydrolysis is the opposite to condensation. A large molecule is split into smaller sections by breaking a bond, adding -H to one section and -OH to the other.
The products are simpler substances. Since it involves the addition of water, this explains why it is called hydrolysis, meaning splitting by water.
Incidentally, all (food) digestion reactions are examples of hydrolysis, and the involvement of water is often not appreciated. Generally these reactions are controlled by enzymes such as carbohydrases, proteases, lipases, nucleases, more specific examples of which are fairly well known.
Негізгі бет Condensation and Hydrolysis reactions
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