Search results
Results from the WOW.Com Content Network
Light-dependent reactions of photosynthesis at the thylakoid membrane. Light-dependent reactions are certain photochemical reactions involved in photosynthesis, the main process by which plants acquire energy. There are two light dependent reactions: the first occurs at photosystem II (PSII) and the second occurs at photosystem I (PSI).
The light-harvesting complex (or antenna complex; LH or LHC) is an array of protein and chlorophyll molecules embedded in the thylakoid membrane of plants and cyanobacteria, which transfer light energy to one chlorophyll a molecule at the reaction center of a photosystem. The antenna pigments are predominantly chlorophyll b, xanthophylls, and ...
C 3 carbon fixation occurs in all plants as the first step of the Calvin–Benson cycle. (In C 4 and CAM plants, carbon dioxide is drawn out of malate and into this reaction rather than directly from the air.) Cross section of a C 3 plant, specifically of an Arabidopsis thaliana leaf. Vascular bundles shown.
Photosynthesis occurs in two stages. In the first stage, light-dependent reactions or light reactions capture the energy of light and use it to make the hydrogen carrier NADPH and the energy-storage molecule ATP. During the second stage, the light-independent reactions use these products to capture and reduce carbon dioxide.
Reaction centers are present in all green plants, algae, and many bacteria.A variety in light-harvesting complexes exist across the photosynthetic species. Green plants and algae have two different types of reaction centers that are part of larger supercomplexes known as P700 in Photosystem I and P680 in Photosystem II.
Contrast this with a typical photovoltaic installation, [11] which would produce an average of roughly 22 W/m 2 (roughly 10% of the average insolation), throughout the year. Furthermore, the photovoltaic panels would produce electricity, which is a high-quality form of energy , whereas converting the biodiesel into mechanical energy entails the ...
"Spices and herbs do go bad around one to two years," Bapton says. But the type matters. "Ground spices have about half the shelf life of whole spices. For optimal baking, open the containers to ...
Polyphenol oxidase is an enzyme found throughout the plant and animal kingdoms, [31] including most fruits and vegetables. [32] PPO has importance to the food industry because it catalyzes enzymatic browning when tissue is damaged from bruising, compression or indentations, making the produce less marketable and causing economic loss.