carbohydrates

2. class of sugars whose molecules contain two monosaccharide residues
4. carbohydrate who's molecules consist of a number of sugar molecules bonded together
6. class of sugars that can't be hydrolyzed to give a simpler sugar
9. something that's broken down quickly by the body to be used as energy
11. Portion of plant derived food that can't be completely broken down by digestive enzymes
12. Large group of organic compounds occurring in foods

1. Polysaccharide consisting of hundreds/thousands of monosaccharide units
3. Green pigment responsible for absorption of light to provide energy
5. tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes
7. food additive that provides a sweet taste like that of sugar while containing less food energy than sweeteners
8. process which green plants and other organisms use sunlight to synthesize foods from carbon dioxide and water
10. sweet crystalline substance obtained from various plants and used as sweetener in food
13. Sugars/syrups added to foods/beverages when they are prepared