Much of the chemistry of<unk> s is explained in the article on<unk> c bonds. For example, the glycone and aglycone portions can be chemically separated by hydrolysis in the presence of acid and can be hydrolyzed by alkali. There are also numerous enzymes that can form and break<unk> c bonds. The most important cleavage enzymes are the<unk>  hydrolases, and the most important synthetic enzymes in nature are glycosyltransferases. Genetically altered enzymes termed glycosynthases have been developed that can form<unk> c bonds in excellent yield. There are many ways to chemically synthesize<unk> c bonds. Fischer<unk> tion refers to the synthesis of<unk> s by the reaction of unprotected monosaccharides with alcohols (usually as solvent) in the presence of a strong acid catalyst. The Koenigs-Knorr reaction is the condensation of glycosyl halides and alcohols in the presence of metal salts such as silver carbonate or mercuric oxide.
Glycoside
Iminosugar
Titratable acid
Protein 
Protelean
Azo compound
Nitrate
Saturated fat