What type of bond is formed during the condensation reaction of carbohydrates?

During the condensation reaction of carbohydrates, glycosidic bonds are specifically formed to connect monosaccharides together. This process involves the removal of a water molecule as two monosaccharides react, leading to the formation of a covalent bond between the anomeric carbon of one sugar and a hydroxyl group on another. This type of bond is distinct to carbohydrates and is crucial for creating disaccharides, oligosaccharides, and polysaccharides.

Covalent bonds are indeed the overarching category of bonds that includes glycosidic bonds, but the term "glycosidic bond" is more precisely used to describe the specific linkage in carbohydrate chemistry. Meanwhile, peptide bonds are relevant to proteins and not carbohydrates, and hydrogen bonds pertain to interactions such as those in water or the structure of DNA, making them irrelevant to the bonding in carbohydrate condensation reactions. Thus, the term "glycosidic bond" correctly identifies the specific type of bond formed in this context.