gilbert rangel

2. a colorless, transparent, odorless, tasteless liquid that forms the seas, lakes, rivers, and rain and is the basis of the fluids of living organisms.
7. a red protein responsible for transporting oxygen in the blood of vertebrates.
8. of, relating to, or derived from living matter.
10. not previously known or used; new or different.
11. the chemical element of atomic number 19, a soft silvery-white reactive metal of the alkali metal group.
15. a collective term used to refer to all the monosaccharides and disaccharides.
16. one of the six classes of nutrients that includes sugar starches and fibers
17. the colorless fluid part of blood, lymph, or milk, in which corpuscles or fat globules are suspended.
19. Calories the number of total calories that are in a product that are directly coming from fat.

1. in good health.
3. light from the sun.
4. an energy-yielding nutrient composed of carbon, hydrogen, oxygen, and nitrogen
5. chemical element or substance required in trace amounts for the normal growth and development of living organisms.
6. each of a pair of organs in the abdominal cavity of mammals, birds, and reptiles, excreting urine.
9. the chemical element of atomic number 20, a soft gray metal.
12. a polysaccharide that is the storage form of energy in plantes
13. a basic component of food that nourish the body
14. any of a group of organic compounds that are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.
18. the natural agent that stimulates sight and makes things visible.