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