STEP ONE: Harvesting Radiant Energy
The first step of photosynthesis occurs in the chloroplasts of plant cells. Light photons are absorbed by a pigment called chlorophyll, which is abundant in the thylakoid membrane of each chloroplast. Chlorophyll appears green to the eye because it does not absorb green waves on the light spectrum. It reflects them instead, so that’s the color you see.
STAGE 2: Converting Radiant Energy
After radiant energy from sunlight is absorbed, the plant converts light energy into a usable form of chemical energy to fuel the plant’s cells
STAGE 3: Storing Radiant Energy
The last stage of the photosynthesis process is known as the Calvin-Benson cycle, in which the plant uses atmospheric carbon dioxide and water from soil to convert ATP and NADPH. The chemical reactions that make up the Calvin-Benson cycle occur in the stroma of the chloroplast.
c. Glucose is the answer
Well I am not sure about this answer much
Answer:
Preservatives are the chemical substances which are added to the products like pharmaceuticals, paints, biological samples, foods and many other products to prevent the disintegration or rotting mainly caused by the growth of microbes or due to undesirable chemical changes.Preservations are of 2 types i.e. chemical & physical. Chemical preservation means addition of chemical compounds to the products. Physical preservation means process such as refrigeration & drying. Preservatives aims at decreasing the risk of foodborne infections, reduce microbial spoilage & to improve nutritional quality. Some physical methods used for food preservation include dehydration, freeze drying, refrigeration & UV-C radiation. Chemical And physical preservation are sometimes used in the combination.
The advantages of using the food preservatives are:
- Decrease the moisture content
- Increase the acidity
- Preventing the ripening process( naturally)
- Acts as an antioxidant
- Lowering the food waste
Main properties of ideal preservatives :
- It should not be poisonous
- It should not be irritant
- It should have physical as well as chemical stability
- Preservative must maintain the good compatibility with other ingredients used in the process of developing food
- It should acts as preservative in small concentration
- It should retains activity through food manufacturing, shelf life & usage
