PHOTOSYNTHESIS

Biology Form 4

What is PHOTOSYNTHESIS???
PHOTOSYNTHESIS.is the process which plants use the energy from the sunlight to produce sugar

The Substances Required For Photosynthesis

The Substances Required For Photosynthesis

The Substances Produced From Photosynthesis

LEAF STRUCTURE

PARTS OF LEAF

Parts of a leaf
1. Blade (lamina): main part of the leaf. 2. Vein: line dividing, but not completely, the leaf into sections. 3. Midrib: line dividing the leaf in two. 4. Leafstalk (petiole): part of the leaf that is attached to the stem. 5. Stem: part of the plant that carries the leaves. 6. Sheath: part of the leaf that attaches the petiole to the stem. 7. Stipules: small appendage at the base of the petiole

PARTS OF LEAF

STRUCTURE OF LEAF

STRUCTURE OF PLANT CELL

STRUCTURE OF PLANT CELL

STRUCTURE OF CHLOROPLAST

PHOTOSYNTHESIS

Light Reaction

Dark Reaction

The Light Reaction of PHOTOSYNTHESIS

Chlorophyll capture light energy.

Electrons of chlorophyll molecules excite to higher energy level.

In the excited state, electrons leave the chlorophyll molecules. Light E are also used to break water molecule into H+ & OH-. (Photolysis of water)

The Light Reaction of PHOTOSYNTHESIS

H+ then combines with electrons released by chlorophyll to form H atom. The E from the excited electrons is used to form ATP OH- ions lose electrons to form hydroxyl group (OH group). OH groups combine with each other to form H2O &

O2

FACTORS AFFECTING PHOTOSYNTHESIS

1) Light Intensity 2) Concentration of Carbon Dioxide 3) Temperature

Light Intensity

Concentration of Carbon Dioxide

Temperature

Assignment
Methods to improve the quality & quantity of food production:

1. Direct Seeding
2. Hydroponics

3. Aeroponics
4. Tissue Culture

5. Genetic Engineering
6. Biological Control

Food Processing Methods

Cooking - The easiest way to prevent food spoilage

- Heating food at high temperature can kill the microorganism & denature the enzyme that cause the breakdown of food. Pickling
- Causes the microorganisms to lose water due to osmosis. (with salt & sugar) - Reduces the pH & prevent the microorganisms from growing. (with vinegar)

Food Processing Methods

Pasteurisation - To destroy bacteria which cause disease

- Retains the natural flavour of milk

- Milk is heated to 63oC for 30 minutes OR 72oC for 15 seconds, followed by rapid cooling to below 10 oC Canning - Uses heat sterilisation to kill microorganisms

- Food is packed in cans & steamed at high temperature & pressure to drive out air

Food Processing Methods

Refrigeration - Common method employed at home

- Food stored at temperature below 0oC

- The extremely low temperature prevent the growth of microorganims