science of food

Question 1

Macromolecule

Answer 1

Is made out of many small molecules.

Question 2

Carbohydrate

Answer 2

Is a large group of organic compounds that are in foods.

Question 3

Protein

Answer 3

They are made out of organic compounds and made in to large molecules and is a big part of living organisms.

Question 4

Lipids

Answer 4

Are fats and are insoluable in water.

Question 5

Hyperglycemia

Answer 5

high level of sugar in the blood.

Question 6

Hypoglycemia

Answer 6

not enough sugar in the blood.

Question 7

Hemoglobin A1c

Answer 7

level of hemoglobin A1c in the blood as a means of determining the average blood sugar concentrations for the preceding two to three months.

Question 8

Solution

Answer 8

a liquid that has a mixture of two in the substance

Question 9

Solvent

Answer 9

dissolving agent of a solution. Water is the most versatile solvent known.

Question 10

Solute

Answer 10

a substance that dissolve in the substance.

Question 11

Isotonic

Answer 11

solute concentration as another solution.

Question 12

Hypertonic

Answer 12

two solutions, referring to the one with a greater solute concentration.

Question 13

Hypotonic

Answer 13

two solutions, referring to the one with a lower solute concentration.

Question 14

Osmosis

Answer 14

water across a selectively permeable membrane from an area of higher concentration to an area of lower concentration.