Across
- 5. Any of a class of nitrogenous organic compounds which have large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms, especially as structural components of body tissues such as muscle, hair, etc., and as enzymes and antibodies.
- 7. The hard white fat on the kidneys and loins of cattle, sheep, and other animals, used to make foods such as puddings, pastry, and mincemeat.
- 8. The lack of proper nutrition, caused by not having enough to eat, not eating enough of the right things, or being unable to use the food that one does eat.
- 9. Any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body.
- 11. A person or thing that comes before another of the same kind; a forerunner.
- 14. Any of a class of mainly yellow, orange, or red fat-soluble pigments, including carotene, which give colour to plant parts such as ripe tomatoes and autumn leaves.
- 17. The chemical element of atomic number 12, a silver-white metal of the alkaline earth series. It is used to make strong lightweight alloys, and is also used in flash bulbs and pyrotechnics, as it burns with a brilliant white flame.
- 19. A general statement or concept obtained by inference from specific cases.
- 22. A person who does not eat meat or fish, and sometimes other animal products, especially for moral, religious, or health reasons.
- 24. (Of a disease) characterized by progressive deterioration and loss of function in the organs or tissues.
- 25. A portion of an organism capable of developing into a new one or part of one.
- 26. The clear, viscous substance round the yolk of an egg that turns white when cooked or beaten.
- 27. An enzyme that breaks down lactose.
Down
- 1. (Of an organic compound, especially a fat or oil molecule) containing several double or triple bonds between carbon atoms.
- 2. To destroy the characteristic properties of (a protein or other biological macromolecule) by heat, acidity, or other effect which disrupts its molecular conformation.
- 3. to be (a part) of a whole.
- 4. An odourless, tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes. It is a polysaccharide which functions as a carbohydrate store and is an important constituent of the human diet.
- 6. The chemical element of atomic number 19, a soft silvery-white reactive metal of the alkali metal group.
- 10. Relating to or affecting cattle. An animal of the cattle group, which also includes buffaloes and bison.
- 12. A sugar of the hexose class found especially in honey and fruit.
- 13. To produce or provide (a natural, agricultural, or industrial product).
- 15. A foodstuff made with fruit preserved in sugar, such as jam or marmalade.
- 16. A soft, white substance formed when milk coagulates, used as the basis for cheese.
- 18. (Especially of a group or area) having a great deal of money; wealthy. (Of water) flowing freely or in great quantity.
- 20. The entrails and internal organs of an animal used as food.
- 21. A substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products. A substance such as vitamin C or E that removes potentially damaging oxidizing agents in a living organism.
- 23. A seed, pod, or other edible part of a leguminous plant, used as food.