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Agriscience 5.6 Vocabulary

Across
The science of health; the rules or principles of maintaining health in people and animals; sanitation.
A person or store who sells directly to the consumer.
To cut, reap, pick, or gather any crop or product of value.
A shallow, circular, glass or plastic dish with a loose-fitting cover over the top and sides, used for culturing bacteria and other microorganisms.
Capable of producing disease.
A person who uses a product.
The developing and practical application of measures designed to maintain or restore healthful conditions.
A disease caused by agents that enter the body through the ingestion of food.
Artificial cooling, either by the application of ice or by utilizing the principle of the latent heat of evaporation.
The act or state of being transported; the business of conveying goods.
The process of identifying a disease by examination and study of its symptoms.
Something that enters as an element into a mixture; a constituent element of anything; component.
A person or business who sells to a retailer.
Down
An organism so small that it cannot be seen clearly without the use of a microscope.
A person who grows a crop.
Rising or expanding at a steady and usually rapid rate.
Single-celled microorganisms; some cause human, animal, or plant diseases; others are beneficial.
Turning raw agricultural products into consumable food.
A gelatin-like product of certain seaweeds, used for solidifying certain culture media.
A sudden breaking out or occurrence; eruption, a sudden and active manifestation.
An administrative unit of government.
Any objectionable change which has occurred in a food, feed, or material.
An apparatus or chamber that provides favorable environmental conditions for the growth of cultures.
The best or most favorable point, degree, amount, etc. as of temperature, light, and moisture for the growth or reproduction of an organism.