Chemical bonds are the attractive forces that hold atoms together in a molecule. These bonds can be covalent, where electrons are shared between atoms, or ionic, where electrons are transferred from one atom to another. The type of bond formed between atoms determines the properties of the resulting molecule, such as its reactivity, stability, and solubility. The strength of a chemical bond is determined by the energy required to break it, which is related to the electronegativity difference between the atoms involved.
Starch molecules are polysaccharides, made up of long chains of glucose monomers. The bonds between the glucose monomers are covalent bonds, which are strong chemical bonds that result from the sharing of electrons between the atoms involved. In the case of starch molecules, these bonds link the glucose monomers together into a linear chain. Cross-linking refers to the process of chemically bonding starch molecules together to form a three-dimensional network, which strengthens the structure of swollen granules. This cross-linking typically involves the formation of covalent bonds between different starch molecules, which results in the formation of a more rigid, stable network structure.
The process of chemical bonding refers to the formation of a chemical bond between two or more atoms or molecules. This involves the sharing or transfer of electrons between atoms or molecules in order to create a strong and stable chemical bond. The bond can result from the interaction between atomic nuclei and electrons, covalent bonding, or ionic bonding. The resulting chemical bond determines the physical and chemical properties of the bonded molecules, such as their structure, reactivity, and stability.