Food Components

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Across
  1. 2. Has few branches, but is rich in alpha linked glucose units
  2. 5. “Five feet digits”
  3. 6. (CH2O)n
  4. 12. Chemical interaction between a reducing sugar and an amino group
  5. 13. Essential, but easily damaged, with a +ve R group
  6. 15. Building blocks in lipids
  7. 16. Major protein in egg white
  8. 19. "Sweet flower"
  9. 21. Sugar in milk
  10. 23. Storage material in plants
  11. 24. Major component of milk
  12. 27. Material left when all organic material is gone
  13. 28. Linkage between sugars
  14. 30. Heat a globular protein and it undergoes
  15. 31. This double bond is not trans
  16. 32. DS Calorimetry
  17. 34. 3 chains on a backbone to make a lipid
Down
  1. 1. α-D-glucopyranosy- (1-4)- α- D-glucopyranosy
  2. 3. Building blocks of proteins
  3. 4. “Is this Greek for unsaturated?”
  4. 7. Cyclic imino acid
  5. 8. Macromolecule linked from β linked glucose units
  6. 9. Most fat are made up of these
  7. 10. What happens when corn flour is heated in excess water
  8. 11. Polysaccharides and hydrocolloids that add texture
  9. 14. Macromolecules formed from α(1-4) and α(1-6) linked glucose
  10. 17. Polysaccharide from seaweed, anagram: Late Gain
  11. 18. Sugar acid
  12. 20. Made of sugars, interacts with milk, can gel, comes from seaweed
  13. 22. An important emulsifier: “part of a lecture which is not fat”
  14. 25. Smallest amino acid
  15. 26. Fat
  16. 29. Many foods can form these
  17. 33. Single cell proteins