Chemistry of Food Crossword Puzzle

QUESTIONS LIST:

• caramelization : sucrose heated past the molten point so that it dehydrates and decomposes
• peptide bond : bond formed by the condensation of the amino group of one amino acid with the acid group of another amino acid, resulting in the loss of water
• phospholipid : type of lipid characterized chemically by glycerol combined with two fatty acids
• unsaturated : general term for any fatty acid with one or more double bonds between carbon atoms
• biotin : a water-soluble vitamin that functions in fatty acid synthesis
• cellulose : a plant carbohydrate of long chains of glucose; it is indigestible to humans
• lipid : a broad group of fat like substances with similar properties
• hydrolysis : a chemical reaction in which a linkage between sub units of a large molecule is broken; a molecule of water enters the reaction and becomes part of the end products
• rancidity : special types of spoilage in fats that involves oxidation of unsaturated fatty acids
• mono saccharides : a simple sugar unit such as glucose, fructose and galactose
• amino acid : a chemical group characteristic pf all amino acids
• starch : a carbohydrate polymer made up of many units of glucose
• photosynthesis : the conversion of carbon dioxide and water to sugars in the cells of plants
• oil : fat that is liquid at room temperature
• polymer : giant molecule formed from smaller molecules that are chemically linked
• oxidation : chemical change that involves adding oxygen