Introduction Food Science
Across
- 4. A food’s ___ come from its unique blend of appearance, taste, odor, feel and sound.
- 14. The substance that is dissolved, like coffee in water.
- 15. This monosaccharide is the building block of all saccharides.
- 16. Bond is formed by the sharing of electrons.
- 18. Heat transfers by circulatory movement in a liquid or gas.
- 21. A process that creates glucose from carbon dioxide and water.
- 22. These are the building blocks of all matter
- 23. A solution is considered ___, when the acid and base contribute the same number of ions.
- 25. Alkaline foods taste
- 27. Is a food preservation method in which food is heated to destroy pathogenic organisms.
- 29. Bond is formed by the transfer of electrons between atoms of different elements.
Down
- 1. Food preservation method that chemically changes food.
- 2. Bonds between water molecules.
- 3. Are sensory organs that detect sweetness and saltiness.
- 5. In an experiment, one ___ changes while the others do not.
- 6. Because it creates your first impression, a food’s ___ can affect whether you like it before you even taste it.
- 7. If a fat is liquid at room temperature, it is
- 8. Forces that hold atoms together are known as
- 9. Substance that dissolves another substance.
- 10. A protein that contains all the essential amino acids is a ___ protein.
- 11. In science and educated guess is known as a
- 12. The number of electrons in the outermost shell of a stable element.
- 13. Safer Food, Healthier Food, Better Tasting Food are all researched by:
- 17. What kind of fat comes from animals and is “bad”
- 19. Acids are responsible for _____ tastes.
- 20. Is found only in foods from animals and is considered a leading contributor to heart disease.
- 21. Making food last longer is called
- 24. Number of essential amino acids.
- 26. Cool temperatures ___ bacteria and enzymes growth.
- 28. Electromagnetic waves that cause molecules to vibrate.
- 30. Heat energy passed by the collision of molecules.