Nutrition

1. Most of the food sources are based on this element.
5. A leaf that possesses more than one color
7. A muscle that regulates the exit of food from the stomach and releases the food in small amounts into the intestine.
9. An essential element used in the synthesis of proteins and other compounds. It is taken up by plants as an inorganic compound or as
10. a unicellular organism that has a definite shape and takes in food at a specific spot.

2. The most common chemical reaction to break down molecules for which oxygen is also required.
3. dioxide a compound that plants reduce to carbohydrates after hydrogen and oxygen is obtained.
4. compounds which have been prepared by bacteria from the
6. A carbohydrate not used immediately by plants.
8. bio-catalysts used to break down complex substances.