Across
- 2. A substance that dissolves in a liquid
- 6. Technique to safely smell esters in the lab
- 7. Forces between molecules are said to be ____________
- 9. Molecules found in meat and eggs; responsible for growth and repair.
- 13. Prevents food reacting with oxygen (e.g. stops apple flesh from browning)
- 14. Binds oil and water molecules together
- 15. These go into a chemical reaction
- 16. Water loving
- 17. The change from a liquid to a gas
- 18. Cooking causes an _____________ change in the chemicals that make up food
- 20. Formed when a substance dissolves in a liquid
- 22. Food is made from these
- 25. Change in shape of protein molecules as a result of cooking
- 26. Required by molecules in order for evaporation to occur
- 27. Natural or artificial chemical added to food
- 29. Flavour ___________ - brings out the flavour in food
Down
- 1. Grains of this swell up when cooking potatoes
- 2. A substance that dissolves
- 3. Carbon Dioxide turns this cloudy
- 4. A substance that does no dissolve
- 5. Formed from oil, water and egg yolk
- 8. A substance that evaporates easily is said to be _________
- 10. These are formed by a chemical reaction
- 11. Molecules found in potatoes; helps give us energy
- 12. Used by ladies to smell nice; made from esters
- 16. Water hating
- 19. Another word for man-made
- 20. A liquid in which a substance dissolves
- 21. Alcohol + organic acid -> water + __________
- 23. Molecules with a lower molecular _____ evaporate more easily
- 24. Plant cells have these, animals don't (4,4)
- 28. Cosmetics need to be __________ before they are certified as safe to use