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An increase in NDH complex was evident in the plant where the stem was chilled at 10 degrees Celsius and the root heated at 24 degrees Celsius. [9] Chlororespiration was stimulated in this plant. [9] Dissimilarly, the immunoblot analysis detected no variation in the levels NDH complex and PTOX molecules in test subjects where:
A germination rate experiment. Plant physiology is a subdiscipline of botany concerned with the functioning, or physiology, of plants. [1]Plant physiologists study fundamental processes of plants, such as photosynthesis, respiration, plant nutrition, plant hormone functions, tropisms, nastic movements, photoperiodism, photomorphogenesis, circadian rhythms, environmental stress physiology, seed ...
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A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.
Conversely, it is a poor absorber of green and near-green portions of the spectrum. Hence chlorophyll-containing tissues appear green because green light, diffusively reflected by structures like cell walls, is less absorbed. [1] Two types of chlorophyll exist in the photosystems of green plants: chlorophyll a and b. [6]
Violaxanthin is a xanthophyll pigment with an orange color found in a variety of plants. Violaxanthin is the product of the epoxidation of zeaxanthin where the oxygen atoms are from reactive oxygen species (ROS). Such ROS's arise when a plant is subject to solar radiation so intense that the light cannot all be absorbed by the chlorophyll. [2]
The terms aerobic respiration, anaerobic respiration and fermentation (substrate-level phosphorylation) do not refer to primary nutritional groups, but simply reflect the different use of possible electron acceptors in particular organisms, such as O 2 in aerobic respiration, or nitrate (NO − 3), sulfate (SO 2−
Leghemoglobin is a molecular similar in structure to myoglobin that is currently being used in artificial meat products, such as the Impossible Burger, to simulate both the color and taste of meat. [10] Similar in function to hemoglobin, leghemoglobin contains trace amounts of iron, but it is primarily found in plant roots. [11]