Relating to the type of chemical bond that connects a sugar molecule to another molecule.
From 'glycoside' + '-ic' (relating to). This adjective emerged as biochemists needed to describe the specific bonds that hold sugars to other compounds.
Your starch is just glucose molecules chained together with glycosidic bonds—but your body can break those bonds with enzymes while termites can too, which is why cows can digest hay but humans can't!
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