Food Components

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