A simple sugar unit such as glucose, fructose and galactose
Fat that is liquid at room temperature
Chemical change that involves adding oxygen
A carbohydrate polymer made up of many units of glucose
Special type of browning reaction involving a combination of proteins and sugars as the fist step; may occur in relatively dry foods on long storage as well in foods heated to high temps.
A chemical reaction in which a linkage between subunits of a large molecule is broken; a molecule of water enters the reaction and becomes part of the end products
Surcrose heated past the molten point so that it dehydrates and decomposes
The ability of a substance to retract light in two slightly different directions to form two rays; this produces a dark cross on each start granule when viewed with a polarizing microscope
A plant carbohydrate of long chains of glucose; it is indigestible to humans
Giant molecule formed from smaller molecules that are chemically linked
The conversion of carbon dioxide and water to sugars in the cells of plants
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
General term for any fatty acid with one or more double bonds between carbon atoms
Down
General term for sugar composed of a few (3-10) simple sugars or monosaccharides
A chemical group characteristic pf all amino acids
Special types of spoilage in fats that involves oxidation of unsaturated fatty acids
Glycerol combined with two fatty acids
A broad group of fatlike substances with similar properties
The force that a dissolved substance exerts on a semipermeable membrane
Equal to 1,000 small calories. the small calorie is used in chemistry, and the kilocalorie is used in nutrition.
Complex carbohydrate made of many simple sugar units linked together
Changes that occur in the fist stages of heating starch granules in a moist environment; includes swelling of granules as water is absorbed and disruption of the organized granule structure.
Reaction of hydrolysis of sucrose to yield an equal mixture of glucose and fructose
Chemical from a plant
Type of lipid characterized chemically by glycerol combined with two fatty acids
A sugar sometimes called dextrose or good sugar; a monosaccharide with the chemical formula of C6H1206. This is the basic building block of starch
A dietary component of many foods, it is part of several major phospholipids that are critical for normal membrane structure and function
And of several colloidal polysaccharide substances of plant origin that are gelatinous when moist but harden on drying and are salts of complex organic acids
A water-soluble vitamin that functions in fatty acid synthesis
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There is a 'Make Printable' button on the top left of your puzzle that will let you sign up for a plan or purchase a single puzzle.
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It looks weird when printed.
First make sure you’ve published your puzzle. See the 'How do I print?' section above for more information.
99% of other printing issues have to do with printer settings. Instead of trying to fiddle with printer settings, which can be time-consuming and frustrating, there are a couple workarounds you can try.
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When you hit the 'Arrange' button, our algorithm will try to arrange all your words on the grid, and will move words around to try to fit the most words.
This will get all the words on the grid about 90% of the time, depending on the word list. For the other 10%, you will get an alert explaining that the words that did not fit were added to the scratchpad.
It prints on two pages.
Big puzzles won’t always print on one page — the clues and grid are the smallest we could make them while keeping them readable for everyone.
That said, different browsers print in slightly different ways, so you could try using 'print preview' using a different browser (or try the PDF button) to see if you like how that looks better.
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