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In photophosphorylation, light energy is used to pump protons across a biological membrane, mediated by flow of electrons through an electron transport chain. This stores energy in a proton gradient. As the protons flow back through an enzyme called ATP synthase, ATP is generated from ADP and inorganic
The cycles of synthesis and degradation of ATP; 2 and 1 represent input and output of energy, respectively. ATP is stable in aqueous solutions between pH 6.8 and 7.4 (in the absence of catalysts). At more extreme pH levels, it rapidly hydrolyses to ADP and phosphate. Living cells maintain the ratio of ATP to ADP at a point ten orders of ...
The ATP generated in this process is made by substrate-level phosphorylation, which does not require oxygen. Fermentation is less efficient at using the energy from glucose: only 2 ATP are produced per glucose, compared to the 38 ATP per glucose nominally produced by aerobic respiration. Glycolytic ATP, however, is produced more quickly.
Fermentation is another process by which cells can extract energy from glucose. It is not a form of cellular respiration, but it does generate ATP, break down glucose, and produce waste products. Fermentation, like aerobic respiration, begins by breaking glucose into two pyruvate molecules.
In the first stage, light-dependent reactions capture the energy of light and use it to make the energy-storage molecule ATP and the moderate-energy hydrogen carrier NADPH. The Calvin cycle uses these compounds to convert carbon dioxide and water into organic compounds [ 5 ] that can be used by the organism (and by animals that feed on it).
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28.2% (sunlight energy collected by chlorophyll) → 68% is lost in conversion of ATP and NADPH to d-glucose, leaving; 9% (collected as sugar) → 35–40% of sugar is recycled/consumed by the leaf in dark and photo-respiration, leaving; 5.4% net leaf efficiency. Many plants lose much of the remaining energy on growing roots.
When you buy a bottle of vitamins from a nutrition store, you’ll probably notice a best-by date on the bottom of the jar. But that inscribed number isn’t a hard-and-fast rule—there is some ...