Vocabulary

6. a rigid staron mixture composed of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
7. starones that have the glucose units linked in a line
10. a condition in a food gel in which the amylase molecules shift and orient themselves in crystalline. regions forming a somewhat gritty texture in the mixture and possibly causing it to leak water
11. starones that have a branuned structure
12. two monosacchrides joined together
14. when a solution contains more dissolved solute than it would normally hold at that temperature
16. gum a polysaccharide which produces a gel of a viscous solution when it is dispersed in water at low concentrations
17. label sugar
19. the basic sugar molecule from which all other carbohydrates are built
20. water that leaks from age one as it ages, as in pudding

1. the name given in organic chemisty to all carbohydrates that are classified as sugars
2. a simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
3. a monosaccharide that is found widely in fruits and honey
4. thickening a liquid with staron while heating
5. a disaccharide composed of are glucose and one galactose molecule that is the sugar found in milk
6. a sugar of the hexose class that is a constituent of lactose and many polysaccharides
8. the spitting of a compound into smaller parts by the addition of water
9. the chemical browning reaction that can occur when a sugar is heated
13. the process in which sacrose is hydrolyzed by acid and heat, rather than water, to produce, sugars that are a comlivatron of fructose and glucose
15. structural neteropolyssaccharide contained in the primary cell walls of terrestrial plants
16. an insoluble substance that is the main constituent of plant cell walls and of vegetable fibers such as cotton. it is a polysaccharide consisting of chains of glucose monomers
18. the resistence to flow