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Across 3. a soft, white, downy substance consisting of the hairs or fibers attached to the seeds of plants belonging to the genus Gossypium, of the mallow family, used in making fabrics, thread, wadding, etc 6. a white, tasteless polysaccharide, (C 6 H 10 O 5 ) n , molecularly similar to starch, constituting the principal carbohydrate storage material in animals and occurring chiefly in the liver, in muscle, and in fungi and yeasts. 9. pertaining to, composed of, or provided with vessels or ducts that convey fluids, as blood, lymph, or sap 11. Any of various proteins, as pepsin, originating from living cells and capable of producing certain chemical changes in organic substances by catalytic action, as in digestion.

Down 1. the grain of any cereal grass of the genus Triticum, especially T. aestivum, used in the form of flour for making bread, cakes, etc., and for other culinary and nutritional purposes. 2. Decompose animal or food 3. any of a class of organic compounds that are polyhydroxy aldehydes or polyhydroxy ketones, or change to such substances on simple chemical transformations 4. An organism that lives on or in an organism of another species, known as the host, from the body of which it obtains nutriment. 5. no longer living; deprived of life 7. a projection from the hypha of a fungus into the organic matter from which it absorbs nutrients. 8. a widely distributed cereal plant belonging to the genus Hordeum, of the grass family, having awned flowers that grow in tightly bunched spikes, with three small additional spikes at each node. 10. a part of the body of a plant that develops, typically, from the radicle and grows downward into the soil, anchoring the plant and absorbing nutriment and moisture. 12. the ascending axis of a plant, whether above or below ground, which ordinarily grows in an opposite direction to the root or descending axis.