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Mod D Unit 4 Lab

Teacher: Ms. Tiffiny
Across
a mineral element that serves as a principal ion in intracellular fluid and as an important electrolyte in extracellular fluid
a condition marked by yellow staining of body tissues and fluids, as a result of excessive levels of bilirubin in the blood stream
high density lipoprotein, also known as good cholesterol
the movement of charged particles through the medium in which they are dispersed as a result of changes in electrical potential
an inorganic element or compound occurring in nature
proteins that change the rate of chemical reactions without needing an external energy source or being changed themselves
a test for diabetes mellitus and other disorders of carbohydrate metabolism
a substance occurring in animal tissues, egg yolks, various oils, fats from the liver, kidneys, and adrenal glands
a simple sugar that is the end product of carbohydrate digestion
a mineral important for blood clotting, enzyme activation, lactation, the functioning of the nerves and heart, and the firmness of the bones
the most abundant ion in extracellular fluids. An inorganic metal. Salt
the measurement of light using rays
Down
any combinations of glycerol with three of five different fatty acids
a fat splitting enzyme found in blood, pancreatic secretion, and tissues
an estimation of coloring in a matter by using a spectroscope
a mineral element found in soft tissue, muscles, bones, and to some extent bodily fluids
any specimen with an excess of lipids
abstention from food, usually voluntary
the death of cells or microorganisms caused by antibodies, enzymes, or other substances
to destroy red blood cells
fasting blood sugar. Testing a patients blood glucose levels after a period of fasting
low density lipoprotein, considered to be bad cholesterol
one group of enzymes that cleave starch, glycogen, and other glucans
a substance that, in a solution, conducts an electric current and is decomposed by its passage
one of a class of compounds that is synthesized by all living organisms and yield amino acids when hydrolyzed