Digestion begins in the mouth where the teeth and tongue break down food mechanically through chewing and saliva, via the enzyme salivary amylase, starts to break starches down chemically. From the mouth, food travels down the esophagus where contractions push the food into the stomach.

Solids exist at a lower temperature than liquids which exist at a lower temperature than gases.

Fiber provides bulk to help the large intestine carry away waste. Good sources of fiber are leafy vegetables, beans, potatoes, fruits, and whole grains.

Producers (autotrophs) serve as a food source for other organisms. Typical producers are plants that can make their own food through photosynthesis and certain bacteria that are capable of converting inorganic substances into food through chemosynthesis

Blood is created in bone marrow and is made up of cells suspended in liquid plasma. Red blood cells carry oxygen, white blood cells fight infection, and platelets are cell fragments that allow blood to clot.