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The surface of the leaf is coated with a water-resistant waxy cuticle that protects the leaf from excessive evaporation of water and decreases the absorption of ultraviolet or blue light to minimize heating. The transparent epidermis layer allows light to pass through to the palisade mesophyll cells where most of the photosynthesis takes place.
To do this, it must release the absorbed energy. This can happen in various ways. The extra energy can be converted into molecular motion and lost as heat, or re-emitted by the electron as light (fluorescence). The energy, but not the electron itself, may be passed onto another molecule; this is called resonance energy transfer.
The energy of the exciton is transferred to a chlorophyll molecule (P680, where P stands for pigment and 680 for its absorption maximum at 680 nm) in the reaction center of photosystem II via resonance energy transfer. P680 can also directly absorb a photon at a suitable wavelength.
Photoexcitation is the first step in a photochemical process where the reactant is elevated to a state of higher energy, an excited state.The first law of photochemistry, known as the Grotthuss–Draper law (for chemists Theodor Grotthuss and John W. Draper), states that light must be absorbed by a chemical substance in order for a photochemical reaction to take place.
Specific ultraviolet absorbance (SUVA) is the absorbance of ultraviolet light in a water sample at a specified wavelength that is normalized for dissolved organic carbon (DOC) concentration. [1] Specific UV absorbance (SUVA) wavelengths have analytical uses to measure the aromatic character of dissolved organic matter by detecting density of ...
In biological molecules that serve to capture or detect light energy, the chromophore is the moiety that causes a conformational change in the molecule when hit by light. Healthy plants are perceived as green because chlorophyll absorbs mainly the blue and red wavelengths but green light, reflected by plant structures like cell walls, is less ...
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The protection of food from photodegradation is very important. Some nutrients, for example, are affected by degradation when exposed to sunlight. In the case of beer, UV radiation causes a process that entails the degradation of hop bitter compounds to 3-methyl-2-buten-1-thiol and therefore changes the taste. As amber-colored glass has the ...