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The photosynthetic efficiency (i.e. oxygenic photosynthesis efficiency) is the fraction of light energy converted into chemical energy during photosynthesis in green plants and algae. Photosynthesis can be described by the simplified chemical reaction 6 H 2 O + 6 CO 2 + energy → C 6 H 12 O 6 + 6 O 2
Schematic of photosynthesis in plants. The carbohydrates produced are stored in or used by the plant. Composite image showing the global distribution of photosynthesis, including both oceanic phytoplankton and terrestrial vegetation. Dark red and blue-green indicate regions of high photosynthetic activity in the ocean and on land, respectively.
In oxygenic photosynthesis, the first electron donor is water, creating oxygen (O 2) as a by-product. In anoxygenic photosynthesis, various electron donors are used. Cytochrome b 6 f and ATP synthase work together to produce ATP (photophosphorylation) in two distinct ways.
The underlying force driving these reactions is the Gibbs free energy of the reactants relative to the products. If donor and acceptor (the reactants) are of higher free energy than the reaction products, the electron transfer may occur spontaneously. The Gibbs free energy is the energy available ("free") to do work.
Noncyclic photophosphorylation through light-dependent reactions of photosynthesis at the thylakoid membrane. Photosynthesis is the process in which light energy is absorbed and converted to chemical energy. This chemical energy is eventually used in the conversion of carbon dioxide to sugar in plants.
Location of the psa genes in the chloroplast genome of Arabidopsis thaliana.The 21 protein-coding genes involved in photosynthesis are displayed as green boxes. Photosystem I (PSI, or plastocyanin–ferredoxin oxidoreductase) is one of two photosystems in the photosynthetic light reactions of algae, plants, and cyanobacteria.
Cal Yee Farms' recall of some of its products last month has been increased to the highest risk level by the U.S. Food and Drug Administration (FDA) for three of its chocolate offerings.
Edible kilocalories produced from kilocalories of energy required for cultivation are: 18.1% for chicken, 6.7% for grass-fed beef, 5.7% for farmed salmon, and 0.9% for shrimp. In contrast, potatoes yield 123%, corn produce 250%, and soy results in 415% of input calories converted to calories able to be utilized by humans. [ 4 ]
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