What is the end product for photosynthesis?
What is the end product for photosynthesis?
What is the end product of photosynthesis and respiration?
Photosynthesis converts carbon dioxide and water into oxygen and glucose. Glucose is used as food by the plant and oxygen is a by-product. Cellular respiration converts oxygen and glucose into water and carbon dioxide. Water and carbon dioxide are by- products and ATP is energy that is transformed from the process.
What are the end products of this process?
During the process of photosynthesis, Carbon dioxide and Water combine in the presence of Sunlight and Chlorophyll to produce Carbohydrates (glucose) and Oxygen. Thus, the end products of photosynthesis are Carbohydrates(glucose) and Oxygen.
How do plants use the end products of photosynthesis?
Describe how plants use some of the end products of photosynthesis. Photosynthesis makes glucose which the plants use as food. It also produces oxygen which the plants will eventually use when animals breath it in and in turn breath out carbon dioxide with the plants will again use in photosynthesis.
What can plants do with all the glucose they make in photosynthesis?
The sugars produced by photosynthesis can be stored, transported throughout the tree, and converted into energy which is used to power all cellular processes. Respiration occurs when glucose (sugar produced during photosynthesis) combines with oxygen to produce useable cellular energy.
Why do plants break down stored sugar?
The energy from the sunlight is used to make energy for the plant. So, when plants are making sugar (for fuel, energy) on a sunny day, they store some of it as starch. When the simple sugars need to be retrieved for use, the starch is broken down into its smaller components.
Where is the extra food made by leaves stored?
Answer. The extra food prepared is stored in the mitochondria of the cells of the leaves as starch and then when needed by any other plant part it is converted into glucose from some biological processes.
Which plant stem do we eat?
Humans most commonly eat the seeds (e.g. maize, wheat), fruit (e.g. tomato, avocado, banana), flowers (e.g. broccoli), leaves (e.g. lettuce, spinach, and cabbage), roots (e.g. carrots, beets), and stems (e.g. [asparagus] of many plants.
What does a plant do with extra food?
When they have extra food they store it in their seeds and when the seed grows it gets it’s food from the plant until the plant is able to photosynthesis and produce its food.
Which solution is used to test if starch is present in food?
A chemical test for starch is to add iodine solution (yellow/brown) and look for a colour change. In the presence of starch, iodine turns a blue/black colour. It is possible to distinguish starch from glucose (and other carbohydrates) using this iodine solution test.
What solution is used to test proteins?
Which chemical is used to check the presence of carbohydrate?
Molisch’s test is a sensitive chemical test, named after Austrian botanist Hans Molisch, for the presence of carbohydrates, based on the dehydration of the carbohydrate by sulfuric acid or hydrochloric acid to produce an aldehyde, which condenses with two molecules of a phenol (usually α-naphthol, though other phenols …
How can you delete the presence of fat in food items?
Shake or crush the food to make it dissolve. Filter or dilute the food and ethanol mix so that you get a clear liquid (a solution of fat in ethanol).
What are eggs high in?
Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat than the whites. They are a source of fat-soluble vitamins A, D, E and K and lecithin, the compound that enables emulsification in recipes such as hollandaise or mayonnaise.
How will you test the presence of protein in food?
Biuret solution is used to identify the presence of protein. Biuret reagent is a blue solution that, when it reacts with protein, will change color to pink-purple.
What Colour change confirms the presence of proteins?
Which food items that you eat have more protein?
- lean meats – beef, lamb, veal, pork, kangaroo.
- poultry – chicken, turkey, duck, emu, goose, bush birds.
- fish and seafood – fish, prawns, crab, lobster, mussels, oysters, scallops, clams.
- dairy products – milk, yoghurt (especially Greek yoghurt), cheese (especially cottage cheese)
How did the alcohol detect the fat in food?
The emulsion test is a method to determine the presence of lipids using wet chemistry. The procedure is for the sample to be suspended in ethanol, allowing lipids present to dissolve (lipids are soluble in alcohols). The liquid (alcohol with dissolved fat) is then decanted into water.
What happens to ethanol of fat is present?
Lipids are insoluble in water and soluble in ethanol (an alcohol). After lipids have been dissolved in ethanol and then added to H2O, they will form tiny dispersed droplets in the water. This is called an emulsion. These droplets scatter light as it passes through the water so it appears white and cloudy.
What kind of foods rich in fats should be taken in moderation Why?
Choose foods with “good” unsaturated fats, limit foods high in saturated fat, and avoid “bad” trans fat. “Good” unsaturated fats — Monounsaturated and polyunsaturated fats — lower disease risk. Foods high in good fats include vegetable oils (such as olive, canola, sunflower, soy, and corn), nuts, seeds, and fish.
Why can ethanol dissolve fats?
Lipids are non-polar organic compounds. Hence they are soluble in organic solvents such as ethanol (alcohol), but insoluble in water. The hydrophobic interaction of the carbon in the short chain with water is not great and is overcome by the hydrogen bonding. Ethanol extracts the lipid from the crushed solid sample.
Does ethanol dissolve fat?
The shorter chain fatty acids in the lipids will have greater solubility in the more polar solvents. Polar lipids are sparingly soluble in hydrocarbon solvents, but dissolve readily in more polar solvents such as methanol, ethanol or chloroform.
Is alcohol water or lipid soluble?
Alcohol is a very small molecule and is soluble in “lipid” and water solutions. Because of these properties, alcohol gets into the bloodstream very easily and also crosses the blood brain barrier.
Are fats miscible in alcohol?
Consequently, the chemistry of fats and oils is to a very large extent the chemistry of their constituent fatty acids. most likely to form. temperature they are completely miscible, The aliphatic alcohols become more and more hydrocarbon~like as the number of carbon atoms increases.