The type of bond that forms to join monomers (such as sugars and amino acids) into polymers (such as starch and proteins) is a(n) bond.

Covalent

Explanation:

Covalent bonds are the ones that are formed by the sharing of electrons between the bonded atoms. Polysaccharides are the carbohydrates that have simple sugars bonded together by covalent bonds. Glycosidic linkage joins glucose residues of the starch together. Similarly, peptide bonds join the amino acids together to form proteins. Glycosidic bonds and peptide bonds are formed by sharing of electrons and are covalent bonds.