| A | B |
|---|
| amylopectin | a starch molecule with a branched structure |
| dehydration | the loss of water |
| polymer | a large molecule in the form of a chain |
| amylose | a starch molecule with a linear structure |
| hormone | a chemical messenger which affects a specific organ or tissue |
| paste | a thickened starch mixture |
| photosynthesis | the process by which plants convert carbon dioxide and light to carbohydrate |
| syneresis | leakage of fluids from a paste or gel |
| viscosity | thickness of a substance |
| supersaturated | containing more dissolved solute than is normally possible |
| saccharide | sugar |
| hydroxyl group | combination of hydrogen and oxygen, written -OH |
| hydrolysis | splitting a compound by adding water |
| glucose | the basic sugar, often called blood sugar |
| gelatinization | absorption of water by starch molecules, causing them to swell |
| caramelization | browning of sugar caused by high temperature |
| glycogen | the form in which carbodydrates are stored by the body |
| retrogradation | ability of a starch to thicken as it cools |
| interfering agents | substance which interferes with crystal growth in a sugar solution |
| inversion | the hydrolysis of sucrose |
