Nutrition A2 (2)
AS/A2 standard food technology quiz
- Created by: Laura
- Created on: 12-06-11 16:19
C | A | R | B | O | N | H | Y | D | R | O | G | E | N | O | X | Y | G | E | N | K |
F | B | S | L | D | N | A | K | X | M | Q | Q | J | B | A | O | K | O | Q | L | Q |
R | L | I | A | H | Q | O | U | G | I | N | J | U | I | K | F | X | W | S | I | O |
Y | M | W | V | T | U | O | T | S | B | H | M | G | U | F | O | T | D | O | J | V |
S | D | E | Q | U | I | R | E | N | R | F | E | X | L | F | U | H | K | F | L | R |
H | Y | F | I | Y | M | S | X | L | L | B | H | W | Q | F | U | I | V | O | P | V |
I | Q | W | E | G | N | A | O | E | E | O | Q | Q | L | B | T | N | U | G | R | I |
K | E | T | F | G | C | B | N | F | G | U | C | F | K | A | M | N | C | M | V | G |
S | U | Q | I | N | S | R | N | P | G | A | T | K | E | G | H | I | I | F | B | J |
J | P | S | S | V | F | E | P | W | T | X | M | M | I | P | U | N | P | R | A | A |
N | L | I | U | E | K | P | W | E | C | K | W | A | E | B | P | G | K | B | V | N |
E | R | R | T | G | C | V | O | A | B | A | T | D | V | Q | D | O | V | F | E | D |
A | I | T | T | P | V | M | M | P | R | L | F | A | N | C | B | F | X | E | V | K |
F | D | X | I | R | W | I | M | W | H | E | K | S | T | H | V | B | X | K | S | E |
L | C | Q | P | B | N | V | S | O | H | T | X | N | X | Q | R | O | H | E | X | N |
N | V | V | U | O | X | R | S | I | K | A | V | J | I | C | C | N | B | T | I | F |
N | S | O | A | J | K | J | U | Y | J | J | V | T | T | O | B | E | B | B | V | A |
T | E | C | I | J | E | V | B | Y | N | J | Q | A | T | Y | J | S | A | T | H | M |
V | I | N | B | N | V | K | L | H | U | B | N | K | M | U | O | U | Q | X | Y | G |
D | J | Y | T | J | W | P | H | S | N | V | S | F | J | H | I | D | U | L | C | C |
J | Y | D | R | F | M | V | Y | B | J | X | W | K | R | T | T | E | R | F | M | W |
Clues
- Valine is an example of what? (5, 4)
- What are carbohydrates composed of? (6, 8, 6)
- What is an affect of excess Vitamin A? (8, 2, 5)
- Where can campylobacter be found? (3, 4)
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