Carbohydrate Terminology

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Across
  1. 3. chemical group consisting of an oxygen atom bonded to a hydrogen atom
  2. 6. soluble polysaccharide and highly-branched polymer of glucose found in plants as one of the two components of starch
  3. 9. the form of sugar that circulates in the blood and provides the major source of energy for body tissues. When its level is low, we feel hunger
  4. 11. storage polysaccharide in plants consisting entirely of glucose
  5. 12. milk sugar
  6. 17. process by which starch granules absorb water and swell in size
  7. 18. the chemical browning reaction that can occur when a sugar is heated; characteristic color and flavor develops
  8. 22. the by-products of the incomplete breakdown of fat
  9. 23. the chemical breakdown of a compound due to reaction with water
  10. 24. starch that has changed structurally by chemical or mechanical means
  11. 29. a semiliquid substance that is administered orally in capsule form or through plastic tubes
  12. 30. carbohydrates that are made up of more than two monosaccharides
  13. 31. a hexose sugar found especially in honey and fruit
  14. 32. an equal mixture of glucose and fructose created by hydrolyzing sucrose
  15. 33. an undesirably high concentration of ketone bodies in the blood and urine
  16. 34. glucose + galactose
  17. 35. C2 epimer of glucose
Down
  1. 1. process by which plants and some other organisms use light energy to convert water and carbon dioxide into oxygen and high-energy carbohydrates such as sugars and starches
  2. 2. polysaccharide found in plants as one of the two components of starch
  3. 4. firming of a gel during cooling and standing
  4. 5. single sugar molecule
  5. 7. starch type of modified starch that is changed chemically so cross bonding or cross linking takes place between starch molecules
  6. 8. double sugar molecule made of two monosaccharides bonded together through dehydration synthesis
  7. 10. glucose + fructose
  8. 13. extensively branched glucose storage polysaccharide found in the liver and muscle of animals; the animal equivalent of starch
  9. 14. a group of metabolic disorders characterized by hyperglycemia resulting from defects in insulin secretion, insulin action, or both
  10. 15. point at which the starch will hold the most water and have the greatest thickening power
  11. 16. polysaccharide which produces a gel of a viscous solution when it is dispersed in water at low concentrations
  12. 19. a hormone produced by the pancreas or taken as a medication by many diabetics
  13. 20. contraction of a gel due to the loss of a solvent
  14. 21. glucose + fructose
  15. 25. carbohydrate component of plant cell walls
  16. 26. form of glucose found in human blood
  17. 27. a soluble gelatinous polysaccharide that is present in ripe fruits and is extracted for use as a setting agent in jams and jellies
  18. 28. sugar