simple & complex carbohydrates

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Across
  1. 1. A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids.
  2. 4. A thickened liquid that is pourable.
  3. 9. A gravy that has had the starch heated in fat until it turns rich re-brown.
  4. 10. A carbohydrate made from large amounts of B-D-glucose, which is not digested
  5. 12. The inability to digest lactose; occurs when the small intestine does not make enough of the enzyme lactase which is needed for absorption of lactose.
  6. 15. Describes any solution that has been heated to dissolve more solute than water would normally hold.
  7. 16. Water-soluble polyaccharides that are extracted from plants.
  8. 18. A monosaccharide that is the most abundant of the sugars, which is the basic energy source of humans.
  9. 20. The degree to which an object blocks light.
  10. 21. Multibranched chains of glucose.
  11. 22. Two monosaccharides joined together.
  12. 25. A group of organic compounds that contain the elements carbon, hydrogen, and oxygen in the basic structure Cm(H2O)n
  13. 28. An uncooked mixture of water and starch.
  14. 29. The name given in organic chemistry to all carbohydrates that are classified as sugars.
  15. 30. A monosaccharide that is a component of long chains of sugars found in some plants.
  16. 32. Water leaking out of a gel in storage.
  17. 33. A paste formed by quickly stirring a small amount of cold water into starch until the mixture is smooth.
  18. 34. A process that occurs when a molecule, such as disaccharide or larger molecule, is split into its composite parts by adding water.
  19. 37. A process through which plants convert the energy from the sun into glucose.
  20. 38. A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature.
  21. 39. The ability of a solute to dissolve in a solvent.
  22. 40. The phase change when a substance changes from a liquid to a solid; also known as freezing.
Down
  1. 2. The changing of sugar into a brown liquid when it is subjected to high or prolonged heat.
  2. 3. A molecule that consists of many sugar units
  3. 5. The crude, boiled liquid pressed from sugar cane.
  4. 6. The firming of a gel during cooling and standing.
  5. 7. A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk.
  6. 8. Starches that have the glucose units linked in a line.
  7. 11. A measure of how much light an object will let through.
  8. 13. A disaccharide made of two glucose molecules that is commonly found in grains such as malt.
  9. 14. A monosaccharide that is found widely in fruits and honey.
  10. 17. The material that carries the genetic code in all cells and is used for production of DNA.
  11. 18. A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk.
  12. 19. Molecules that are composed of sugar units or saccharides linked in branches or straight chains.
  13. 23. The name for glucose used by confectionery trade.
  14. 24. The ability of a thickened mixture to remain constant over time and temperature changes.
  15. 26. A sugar that contains only five carbons.
  16. 27. A thickened mixture of starch and liquid that has very little flow.
  17. 31. A ball of equal amounts of solid fat and starch mixed together often used by professional chefs to thicken soups and sauces.
  18. 35. Table sugar; a disaccharide that contains one glucose and one fructose molecule.
  19. 36. The resistance of a mixture to flow.