Chemistry

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Across
  1. 4. SUBSTANCES THAT PREVENT FOODS FROM DRYING OUT
  2. 7. NUCLEOPHILE HAVING MORE THAN ONE ATTACKING END
  3. 10. A REACTIVE INTERMEDIATE WITH POSITIVE CHARGE
  4. 11. A FOOD THAT IS ALTERED FROM ITS RAW STATE
Down
  1. 1. AGENTS WHICH KEEP MILK POWDERS FROM CAKING OR STICKING
  2. 2. A COMPOUND USED TO ENHANCE THE FLAVOR OF FOOD
  3. 3. PHENOMENON OF MAXIMUM FLOCKING OF EITHER HARD OR SOFT LIGANDS
  4. 5. ESSENTIAL NUTRIENTS REQQUIRED BY OUR BODY IN SMALL QUANTITY
  5. 6. SUBSTANCES INHIBITING THE EFFECTS OF OXYGEN ON FOOD
  6. 8. REDUCTION CARRIED OUT WITH LITHIUM IN LIQUID AMMONIA
  7. 9. BASES, HIGHLY ELECTRONEGATIVE, LOW POLARIZABILITY, EASY TO REDUCE
  8. 12. ACIDS, LARGE ACCEPTOR, LOW ELECTRONEGATIVITY, HIGH POLARIZABILITY