Across
- 1. "Sweet flower"
- 7. Sugar in milk
- 9. DS Calorimetry
- 11. Polysaccharides and hydrocolloids that add texture
- 12. Storage material in plants
- 13. Macromolecules formed from α(1-4) and α(1-6) linked glucose
- 15. Macromolecule linked from β linked glucose units
- 16. This double bond is not trans
- 17. Single cell proteins
- 18. Major component of milk
- 20. Fat
- 21. Has few branches, but is rich in alpha linked glucose units
- 23. (CH2O)n
- 26. Essential, but easily damaged, with a +ve R group
- 28. “Five feet digits”
- 29. Material left when all organic material is gone
- 32. Made of sugars, interacts with milk, can gel, comes from seaweed
- 33. Polysaccharide from seaweed, anagram: Late Gain
- 34. Building blocks of proteins
Down
- 2. Many foods can form these
- 3. Cyclic imino acid
- 4. “Is this Greek for unsaturated?”
- 5. Major protein in egg white
- 6. An important emulsifier: “part of a lecture which is not fat”
- 8. Linkage between sugars
- 10. α-D-glucopyranosy- (1-4)- α- D-glucopyranosy
- 14. Chemical interaction between a reducing sugar and an amino group
- 19. Sugar acid
- 22. Most fat are made up of these
- 24. 3 chains on a backbone to make a lipid
- 25. Heat a globular protein and it undergoes
- 27. Building blocks in lipids
- 30. Smallest amino acid
- 31. What happens when corn flour is heated in excess water