Across
- 2. is the building block for cellulose.
- 4. starch that don’t provide calories and not digested.
- 5. index used to measure how carbohydrates increase blood glucose.
- 7. pressure of water molecules escaping liquid state.
- 10. is used as an alternative sweetener in chewing gum.
- 11. 1/4 starch.
- 12. sugar contains an aldehyde group.
- 14. Sugars that contain a free carbonyl group.
- 15. The gel may lose water.
Down
- 1. weak bonds between molecules of water.
- 3. food easy to be spoiled.
- 6. solution form when water dissolves molecules such as sugar.
- 8. Molecules that are too big to form true solutions.
- 9. contributes no calories to the diet.
- 13. similar to starch but produced by some bacteria and yeasts.