Unit 1 Vocab.

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Across
  1. 4. Derived from living matter.
  2. 5. The transformation of raw ingredients, by physical or chemical means into food, or of food into other forms.
  3. 7. The study of the physical, biological, and chemical makeup of food
  4. 8. To corrupt, debase, or make impure by the addition of a foreign or inferior substance or element
  5. 9. A subset of hydro-culture and is a method of growing plants using mineral nutrient solutions, in water, without soil.
Down
  1. 1. The process of providing or obtaining the food necessary for health and growth.
  2. 2. Used to refer to the various processes in the food chain from agricultural production to consumption.
  3. 3. Substance that is in a liquid form at extremely low temperatures and has a very low boiling point.
  4. 6. Are natural or manufactured substances used in place of foods or food components.