Food chemistry is the study of (1)\ and (2)\ of all biological and non biological components of foods. Chemical substances can play an important role in (3) and (4) Food additives can prolong (5). of foods. Carl Wilhelm Scheele isolated (6) acid from apples in 1785, (16) , and (17) belong to a class called lipids. They are esters of glycerol called (18) Generally, oils are (19) at room temperature while fats are (20) The sickness when fats with high melting points deposit on the wall of the arteries is called (21) Proteins are present in every (22)\ These proteins with (23) are the principal components of our (24)\ ,(25) and (26) 27|\ and (28) are transport molecules carrying ions or molecules around the body. (29) . stimulates the mother's contractions during (7) is a major component of food. Carbohydrates have a general formula of (8) A (9) is formed by a chain of monosaccharides. Sugar content is commonly measured in (10). An enzyme that enables us to digest both maltose and starch is (11) Box which our bodies produce in sufficient quantities to allow us to digest the starch we eat. Food rich in fibers includes ( (14) and (15). 2|\ ( |3|\​