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