Nutrition

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Across
  1. 4. lacks two hydrogens
  2. 6. lipid material mixed with calcium and smooth muscle cells
  3. 7. lacks four or more hydrogen atoms
  4. 11. temperature at which fat produces smoke
  5. 13. largest class of lipids
  6. 16. pockets of fat storing cells
  7. 19. fats coat the flour particles in baked goods
  8. 20. unpleasant flavors that develop as fat oxidize in foods
  9. 21. carry lipids in the blood
  10. 23. contain all hydrogen atoms in molecular structure
  11. 24. fat
  12. 25. promote heart health; found in fish
Down
  1. 1. distinctive quality that comes from food's taste and odor
  2. 2. a mixture of two liquids containing droplets
  3. 3. dissolve in both fat and water
  4. 5. carbon bonded to oxygen; contained in fatty acids
  5. 8. missing hydrogen atoms
  6. 9. buildup of plaque along inner walls of arteries
  7. 10. man made fat; liquid oil turned into solid fat
  8. 12. bile acids and certain hormones
  9. 14. needed for growth and development; come from nuts and seeds
  10. 15. made from glucose or saturated fatty acids
  11. 17. chemical reaction when elements combine with oxygen
  12. 18. adds air or gas to batters and doughs
  13. 22. hydrogen is added to unsaturated fat molecules