Chapter 6

6. any of the class of sugars that cannot be hydrolyzed to give a simpler sugar.
7. a carbohydrate (e.g., starch, cellulose, or glycogen) whose molecules consist of a number of sugar molecules bonded together.
8. It is a polysaccharide that functions as a carbohydrate store and is an important constituent of the human diet.
9. a green pigment, present in all green plants and in cyanobacteria, responsible for the absorption of light to provide energy for photosynthesis.
10. sugars a sugar that are either added during the processing of foods, or are packaged as such.
11. carbohydrates are made of just one or two sugar molecules. They are the quickest source of energy, as they are very rapidly digested.
12. substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy.

1. the process by which green plants and some other organisms use sunlight to synthesize foods from carbon dioxide and water.
2. fiber is a type of carbohydrate that cannot be digested by our bodies' enzymes.
3. carbohydrates a polysaccharide (such as starch or cellulose) consisting of usually hundreds or thousands of monosaccharide units.
4. any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose.
5. any of a class of sugars whose molecules contain two monosaccharide residues.