Carbohydrates

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Across
  1. 3. GREEN PIGMENT
  2. 6. FORMED WHEN PLANTS COMBINE SINGLE GLUCOSE UNITS INTO MORE COMPLICATED CHEMICAL STRUCTURES
  3. 8. ONE AND TWO UNIT STRUCTURES ARE CHEMICALLY SIMPLE
  4. 9. SINGLE GLUCOSE UNITS INTO MORE COMPLICATED CHEMICAL ARRANGEMENTS
  5. 11. CONSISTS OF PLANT MATERIALS THAT CA'T BE DIGESTED BY HUMAN ENZYMES
  6. 12. HYDROGEN, CARBON, OXYGEN , THE CHEMICAL ELEMENTS NEEDED TO BUILD
  7. 13. CHEMICAL PROCESS THAT MAKES CARBOHYDRATES
Down
  1. 1. MORE COMPLICATED STRUCTURES LIKE STARCHES ARE CLASSIFIED AS
  2. 2. SINGLE UNITS OR SUGARS
  3. 4. WHEN TWO MONOSACCHARIDES COMBINE CHEMICALLY
  4. 5. SUGARS THAT ARE EXTRACTED FROM PLANTS AND USED TO SWEETEN FOODS
  5. 7. YOUR MAIN SOURCE OF ENERGY
  6. 10. TO SWEETEN MANY FOODS, WHILE ADDING FEW OR NO CALORIES