| A | B |
|---|
| amino acids | these are the building blocks of proteins |
| hydrolysis | a chemical reaction in which a linkage between subunits of a large molecule is borken |
| cellulose | a complex plant carbohydrate that is indigestible to humans |
| disaccharides | this sugar is composed of two simple sugars |
| fatty acids | chemical molecules that when they combine with alcohol glycerol to form triglycerides |
| gum | hese are polysacharide substances that come from plants and are gelantinous when moist, but harden when dried out |
| HACCP | a preventative food safety system |
| lipid | fatlike substances that have similar properties |
| micromineral | minerals that are used in small quantities by the body |
| oxidation | a chemical change that is the result of oxygen |
| polysaccharide | complex carbohydrate composed of many simple sugars |
| rancidity | he spoiling of fats that is caused by oxidation of unsaturated fats |
| saturation | it is the level at which a solute is dissolved into a solution |
| oxidation | a chemical change that involves the addition of oxygen |
| peptide bond | a chemical bond formed between two molecules when the carboxyl group of one molecule reacts with the amino group of the other molecule |
| phytochemical | plant-derived chemical compounds |
| triglycerides | neutral fat molecules made up of three fatty acids joined to one glycerol molecule |
| inversion | the reaction of the hydrolysis of sucrose to yield an equal mixture of glucose and fructose |
| homeostasis | the ability of an organism to maintain internal stability |
| biotin | this is a water soluble vitamin that functions with fatty acid synthesis |
