Keywords

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Y L J R S E M R T V X G U D M Y A Y S X L
Q U A L I T Y A S S U R A N C E T G H J W
T K E W Y T T N C W D Y J S I I P V T P W
O L I S V D P X H B L M E I D R H O S K Q
P U R D C G O I Y T P D S I P O T E S X R
I B H J T D R M R W I U C A S O D J U L A
Q S D U L L T F N T Y N S E L I Q J N S D
G R E D O I Q U P D A T T E R U R R E D Y
S E K L H H J E N R E E R A A F T V P O C
X N F G M V P F E U O A H L H R I U Q M P
J E I A X Y F V R M N C I D T T I R N U F
M T W L L S I I A C C T W G A R L S K V U
U E S O W T Z L E A Y P K V L H S C T Q M
Q E P M A A A L S C I B R Q X G D M R Y U
R W Q D T C E Y O G N E F J G J R W K M O
Q S I I I V L N W C S Y E V Q M Y Y P H X
A X O A E O T R G E E G H V Q E S P I G K
O N O L P R M X R Q O T V Y J C G D G U U
X L S O O W Y P L B N C S O L R A E X L A
Q H F L G V T R F P M E B U D V U T O I M
D E G R B S Q N T V B N A J G E F H K U T

Clues

  • A disease caused by a lack of vitamin D- Adult version of rickets. (13)
  • Ensuring that products are of good quality. (7, 9)
  • Formed from varying numbers of monosaccharide units. Usually insoluble in cold water. (4, 11)
  • Long chains of amino acids used to form proteins. (12)
  • Occurs in unsaturated fats and oils. The reaction is initiated by the presence of some metals, untra violet light and high temperatures. (9, 9)
  • Stages and procedures in processing which ensure that products are safe (7, 7)
  • Substances added to some processed foods to prevent spoilage. (13)
  • The levels within which a process works safely and effectively. (9, 6)
  • The process of prolonging the keeping quality of products such as milk by heating to destroy harmful bacteria. (14)
  • Used to replace sucrose and glucose syrups. Used in the manufacture of soft drinks and sugar confectionery. (10, 4)

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