Across
- 4. rigid carbohydrate used to thicken gravy and also in ironing clothing
- 5. a macromolecule that is made of amino acid chains and can perform functions for the body
- 6. prefix that means "many"
- 7. the scientific term for "fat"
- 9. a macromolecule that is a easy source of energy and is common in white foods
- 10. a type of fatty acid that is straight in shape and has the maximum number of hydrogens bonded (unhealthy)
- 11. a single carbohydrate monomer
- 13. most common form of sugar (hint: photosynthesis)
- 14. suffix that means "sugar"
- 16. the common term for "lipids"
- 18. the bond that holds amino acid chains together as they form proteins
Down
- 1. a type of lipid (fat) that forms cell membranes
- 2. the part of a DNA/RNA that acts to attach nucleotides in a long strand like ladder
- 3. a type of fatty acid that is curved in shape and has less hydrogens than other fatty acids (healthy)
- 6. a chain or group of carbohydrate monomers
- 8. part of a DNA/RNA nucleotide that contains the coded chemicals A-T, C--G
- 12. a monomer that forms DNA/RNA consisting of a Phosphosugar-Backbone and a base code
- 15. a monomer that forms long chains before they fold into proteins
- 17. prefix that means "one"