(i) Glycosidic bond or glycosidic linkage connects a sugar molecule to another molecule by losing one water molecule.
OR
The linkage which holds the two monosaccharide units through oxygen atom is called glycosidic linkage.
(ii) A product of the hydrolysis of sucrose that contains a combination of glucose and fructose in a fixed ratio. It can be obtained artificially for use in the food sector or found naturally in fruits and honey.
(iii) A saccharide polymer known as an oligosaccharide contains a few (usually three to ten) simple sugars (monosaccharides). Numerous oligosaccharidebased processes, such as cell binding and recognition, are possible.