<Table> Maltose <Tr> <Td_colspan="2"> α - Maltose </Td> </Tr> <Tr> <Td_colspan="2"> β - Maltose </Td> </Tr> <Tr> <Th_colspan="2"> Names </Th> </Tr> <Tr> <Td_colspan="2"> IUPAC name 2 - (hydroxymethyl) - 6 - (4, 5, 6 - trihydroxy - 2 - (hydroxymethyl) oxan - 3 - yl) oxyox ane - 3, 4, 5 - triol </Td> </Tr> <Tr> <Td_colspan="2"> Other names 4 - O - α - D - Glucopyranosyl - D - glucose </Td> </Tr> <Tr> <Th_colspan="2"> Identifiers </Th> </Tr> <Tr> <Td> CAS Number </Td> <Td> <Ul> <Li> 69 - 79 - 4 </Li> </Ul> </Td> </Tr> <Tr> <Td> 3D model (JSmol) </Td> <Td> <Ul> <Li> Interactive image </Li> </Ul> </Td> </Tr> <Tr> <Td> ChEBI </Td> <Td> <Ul> <Li> CHEBI: 17306 </Li> </Ul> </Td> </Tr> <Tr> <Td> ChemSpider </Td> <Td> <Ul> <Li> 388329 α - maltose </Li> <Li> 6019 β - maltose </Li> </Ul> </Td> </Tr> <Tr> <Td> ECHA InfoCard </Td> <Td> 100.000. 651 </Td> </Tr> <Tr> <Td> EC Number </Td> <Td> 200 - 716 - 5 </Td> </Tr> <Tr> <Td> PubChem CID </Td> <Td> <Ul> <Li> 6255 </Li> </Ul> </Td> </Tr> <Tr> <Td> UNII </Td> <Td> <Ul> <Li> 66Y63L379N </Li> </Ul> </Td> </Tr> <Tr> <Td_colspan="2"> InChI (show) <Ul> <Li> InChI = 1S / C12H22O11 / c13 - 1 - 3 - 5 (15) 6 (16) 9 (19) 12 (22 - 3) 23 - 10 - 4 (2 - 14) 21 - 11 (20) 8 (18) 7 (10) 17 / h3 - 20H, 1 - 2H2 / t3 -, 4 -, 5 -, 6 +, 7 -, 8 -, 9 -, 10 -, 11?, 12 - / m1 / s1 Key: GUBGYTABKSRVRQ - PICCSMPSSA - N </Li> <Li> InChI = 1S / C12H22O11 / c13 - 1 - 3 - 5 (15) 6 (16) 9 (19) 12 (22 - 3) 23 - 10 - 4 (2 - 14) 21 - 11 (20) 8 (18) 7 (10) 17 / h3 - 20H, 1 - 2H2 / t3 -, 4 -, 5 -, 6 +, 7 -, 8 -, 9 -, 10 -, 11?, 12 - / m1 / s1 </Li> <Li> Key: GUBGYTABKSRVRQ - PICCSMPSSA - N </Li> </Ul> </Td> </Tr> <Tr> <Td_colspan="2"> SMILES (show) <Ul> <Li> O ((C@H) 1 (C@H) (O) (C @ @ H) (O) C (O) O (C @ @ H) 1CO) (C@H) 2O (C @ @ H) ((C @ @ H) (O) (C@H) (O) (C@H) 2O) CO </Li> </Ul> </Td> </Tr> <Tr> <Th_colspan="2"> Properties </Th> </Tr> <Tr> <Td> Chemical formula </Td> <Td> C H O </Td> </Tr> <Tr> <Td> Molar mass </Td> <Td> 342.30 g mol </Td> </Tr> <Tr> <Td> Appearance </Td> <Td> White powder or crystals </Td> </Tr> <Tr> <Td> Density </Td> <Td> 1.54 g / cm </Td> </Tr> <Tr> <Td> Melting point </Td> <Td> 160 to 165 ° C (320 to 329 ° F; 433 to 438 K) (anhydrous) 102--103 ° C (monohydrate) </Td> </Tr> <Tr> <Td> Solubility in water </Td> <Td> 1.080 g / mL (20 ° C) </Td> </Tr> <Tr> <Td> Chiral rotation ((α)) </Td> <Td> + 140.7 ° (H O, c = 10) </Td> </Tr> <Tr> <Th_colspan="2"> Hazards </Th> </Tr> <Tr> <Td> Safety data sheet </Td> <Td> External MSDS </Td> </Tr> <Tr> <Th_colspan="2"> Related compounds </Th> </Tr> <Tr> <Td> Related </Td> <Td> Sucrose Lactose Trehalose Cellobiose </Td> </Tr> <Tr> <Td_colspan="2"> Except where otherwise noted, data are given for materials in their standard state (at 25 ° C (77 ° F), 100 kPa). </Td> </Tr> <Tr> <Td_colspan="2"> N verify (what is?) </Td> </Tr> <Tr> <Td_colspan="2"> Infobox references </Td> </Tr> <Tr> <Td> </Td> <Td> </Td> </Tr> </Table> <Tr> <Td_colspan="2"> α - Maltose </Td> </Tr> <Tr> <Td_colspan="2"> β - Maltose </Td> </Tr> <Tr> <Th_colspan="2"> Names </Th> </Tr>

What is the name of the bonds that link glucose molecules to form starch