Food Chemstry

4. – A research method in which one tests a hypothesis, inferring data from controls and variables
7. A controlled situation that allows a scientist or researcher to determine what causes a change to occur.
8. – A type of simple carbohydrate with a sweet taste. Found naturally in fruits, vegetables, milk, and milk products.
9. A group of organic compounds containing carbon, hydrogen, and oxygen in the basic structure Cx(H2O)y.
10. – A chemical used as a gauge or meter for a specific value
13. – A mixture of undissolved particles in a liquid
14. A very sweet substance used as an artificial sweetener, chiefly in low-calorie products.
15. In an experiment, a group or individual serves as a standard of comparison with another group or individual to which one test factor is applied.
17. – Visual detail that cannot be measured in numbers.
20. – A food component necessary to sustain life.
23. Large chains of saccharides or polysaccharides containing hundreds or thousands of atoms.
24. – A control that does not receive a treatment
25. – A complex carbohydrate consisting of six or more glucose molecules
28. – Composed of 20 or more amino acids and necessary in the diet of all animals.
30. light – A light with vibration or wave only open to one plane
31. – a chemical element or substance required in trace amounts for the normal growth and development of living organisms.
32. – Visual detail expressed in terms of numbers.

1. – An instrument for measuring the polarization of light, especially (in chemical analysis) for determining the effect of a substance in rotating the plane of polarization of light.
2. – An organic compound insoluble in water and has a greasy feel.
3. – One of a series of steps taken to accomplish an end.
4. – A disaccharide containing one glucose molecule and two fructose molecules. Also known as table sugar.
5. – The rotation of the plane of polarization of plane-polarized light by an optically active substance.
6. – A statement that can be tested experimentally.
11. A statement that summarizes experiment results, including whether or not the data supports the hypothesis.
12. – A lipid that is solid at room temperature.
16. C – Ascorbic acid, a vitamin found particularly in citrus fruits and green vegetables
18. – An organic compound that is needed in small amounts in the diet.
19. – A chemical element required as an essential nutrient by organisms to perform functions necessary for life.
21. – The angle of rotation in degrees of the plane of polarization of a ray of monochromatic light that passes through a tube.
22. – A sugar found especially in honey and fruit.
26. – To make something visible or bright by shining light on it.
27. – To conclude by reasoning.
29. – In an experiment, the factor being tested.