Biology

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Across
  1. 3. Disaccharide made of one glucose and one galactose, found in milk.
  2. 5. Sugar, salt, starch, and cellulose are polar, that’s why they create hydrogen bonds with water molecules, won’t repel water and are known as being …………….
  3. 8. Oils, fats, and greasy substances are nonpolar, that’s why they repel water and are ……………….
  4. 9. When a fatty acid is ……………… it has no double bonds and has straight chains.
  5. 11. The process of water vapor turning back into liquid water.
  6. 13. Cells from which all other cells with specialized functions are generated.
  7. 14. A tendency in which water molecules attract each other and stick together.
  8. 16. Has a 3 dimensional shape and consists of amino acids joined by peptide bonds.
  9. 19. Range of pH and temperature in which it works with maximum activity.
  10. 20. Complex carbohydrate/polysaccharide which consists of 3000 or more glucose units, for example: it helps in making cell walls and fibers for plants.
Down
  1. 1. transition of a cell from one cell type to another and it involves a switch from one pattern of gene expression to another.
  2. 2. An idea stating that organic substances can only be synthesized by organisms.
  3. 4. When a lipid is …………………. it possesses hydrophobic and hydrophilic parts.
  4. 6. An organic compound that is insoluble in water, including fats, waxes, oils, hormones etc.
  5. 7. A type of lipid synthesized by animal cells in order to become an essential component of animal cell membranes.
  6. 10. Disaccharide, which is produced by the breakdown starches during digestion, consists of two molecules of glucose connected via an α-linkage.
  7. 12. The smallest unit that can live on its own and that makes up all living organisms and the tissues of the body. Formed by cell membrane and contains genetic material and cytoplasm.
  8. 15. The reacting molecule that binds to the enzyme.
  9. 17. Complex cellular mechanism that is used to translate genetic codes into chains of amino acids.
  10. 18. Chemical or enzymatic reaction involved in the breakdown of organic or non-organic materials such as proteins, sugars, fatty acids, etc.