Sequence for the movement of electrons during the light dependent reaction
Explanation:
1.These reactions occur within specialised membrane discs within the chloroplast called thylakoids and involve three steps: Excitation of photosystems by light energy. Production of ATP via an electron transport chain. Reduction of NADP+ and the photolysis of water.
2.The cyclic light-dependent reactions occur only when the sole photosystem being used is photosystem I. Photosystem I excites electrons which then cycle from the transport protein, ferredoxin (Fd), to the cytochrome complex, b6f, to another transport protein, plastocyanin (Pc), and back to photosystem
3.Light-dependent reaction. In photosynthesis, the light-dependent reaction uses light energy from the sun to split water (photolysis). ... Water, when broken, makes oxygen, hydrogen, and electrons. These electrons move through structures in chloroplasts and by chemiosmosis, make ATP
4.The two products of the light-dependent reactions of photosystem are ATP and NADPH. The movement of high energy electrons releases the free energy that is needed to produce these molecules. The ATP and NADPH are used in the light-independent reactions to make sugar.
Answer:
Rocks deteriorating the ocean floor
Explanation:
As rocks scrape past the ocean floor they chip away at it smoothing it (erosion) out but due to continental drift and magma rising and cooling it causes the new igneous rock forms on the ocean floor making it rough and rugged.
When thinking about this think about a pebble on the beach, what it is?
rounded due to erosion just as scientists thought the ocean floor would be.
Answer:
Bread Flavored syrup (contains water, high sugar concentration, flavors, e.g., used to flavor coffee and drinks)
Explanation:
Food spoilage refers to a situation in which food is no longer fit for consumption due to the action of certain microorganisms on the food. Hence, microorganisms cause the spoilage of food and beverages.
The rate of action of microorganisms on different beverages depends mostly on the content of the beverages.
Yeasts are often responsible for the spoilage of beverages with high sugar content and these tend to spoil faster than other beverages.
The Krebs cycle is the answer
