Food Chemistry

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Across
  1. 5. Links sugars together with oxygen
  2. 7. Different structures for the same chemical formula
  3. 9. The unfolding a protein molecule
  4. 11. Many single sugars bonded together
  5. 13. Polysaccharide used to make jellies, gels, etc...
  6. 14. Three fatty acids combined with a glycerol molecule
  7. 15. Fatty acid molecule with a double bond
  8. 16. Table sugar
  9. 18. Fatty acid molecule with all single bonds
  10. 19. Most abundant carbohydrate
  11. 20. Breaks down food into simpler forms
  12. 21. Liquid fat
  13. 22. Combines with a fatty acid to form lipids
  14. 23. Colorless, flammable, organic solvent
  15. 25. Milk sugar
Down
  1. 1. One fatty acid attached to a glycerol molecule
  2. 2. Single molecule sugars
  3. 3. Solid fat which is white and soft
  4. 4. Solid fat
  5. 6. Type of bonds between a fatty acid and a glycerol molecule
  6. 8. Enzyme which can precipitate casein within milk
  7. 10. Long hydrocarbon with a methyl group on one end and a carboxylic acid on the other end
  8. 11. Long chains of amino acids
  9. 12. Enzyme which reduces starch into simple sugars
  10. 13. Short chains of amino acids
  11. 16. Dissolves in water
  12. 17. Monosaccharide found in fruit juices
  13. 19. Primary part of milk protein
  14. 22. Primary source of chemical energy for living systems
  15. 24. Liquid lipids