foods

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Across
  1. 3. stiffen (fabric or clothing) with starch.
  2. 5. molecules consist of a number of sugar molecules bonded together
  3. 9. a polysaccharide consisting of usually hundreds or thousands of
  4. 10. sugars that were added
  5. 11. consists of plant materials that can be digested by human enzymes
  6. 13. cannot be hydrolyzed to give a simpler sugar.
Down
  1. 1. use sunlight to synthesize foods from carbon dioxide and water
  2. 2. a green pigment, present in all green plants and in cyanobacteria
  3. 4. sugars whose molecules contain two monosaccharide residues
  4. 6. any of a large group of organic compounds occurring in foods
  5. 7. broken down quickly by the body to be used as energy
  6. 8. food additive that provides a sweet taste like that of sugar
  7. 12. a sweet crystalline substance obtained from various plants