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Intuitively the answer is a chemical reaction. This is true to an extent as outlined below.

Food is essentially organic (carbon based) compounds. So they have carbon, and usually hydrogen components, (others as well but for a general case we can just consider the hydrogen and carbon.) Through chewing and enzymes in the stomach and saliva to food is broken down into a sloppy mess of molecules which can be absorbed into the stomach lining. Up till now no energy has been produced, enzymes work as essentially catalysts, providing sites for reactions. Once the molecules are absorbed they travel via the blood to cells which contain mitochondria these are organelles (you can think of an organelle as an organ of a cell). The mitochondria absorb the molecule and together with oxygen from the lungs and react producing carbon dioxide and water. The products have a lower 'free energy' than the reactants. This means the products are more stable than the reactants, and energy is released in the reaction. (see Gibb's free energy in thermodynamics for more on this). This is aerobic respiration, in anaerobic respiration the organic molecules react with another molecule, (not oxygen) for example sulphur.

Jack K.

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Q: How energy i s transferred through food eaten?
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