Q:

Where do plants get carbon dioxide?

A:

Quick Answer

Plants get carbon dioxide from the air that surrounds them. The carbon dioxide from air naturally diffuses through extremely small pores in the leaves of plants.

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Full Answer

While the overall equation of photosynthesis has reactants of water, carbon dioxide and energy from sunlight to produce glucose and oxygen, there is more than one step. Light reactions occur in chloroplasts with water, to produce oxygen and usable energy in the forms of ATP and NADH. These two energy products are then used in the Calvin cycle, along with carbon dioxide, in order to produce glucose that can be used by the plant's cells as an energy source.

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Related Questions

  • Q:

    What impact do humans have on the carbon cycle?

    A:

    Human activity impacts the carbon cycle by introducing more carbon dioxide into the atmosphere: carbon dioxide accumulates in the atmosphere, changes temperatures and alters the salinity levels of oceans, disturbing the salt and water balance equilibrium that supports proper growth of marine plants and animals. Some carbon dioxide generation occurs naturally, although human actions, such as burning fossil fuels and operating factories, accelerate its creation and escape into Earth's natural environments. This translates to warmer air temperatures and higher acidity levels in water bodies.

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    What percentage of carbon dioxide do we exhale?

    A:

    About 4 percent of exhaled air is carbon dioxide, and 16 percent is oxygen. The majority of exhaled air — approximately 79 percent — is nitrogen. Carbon dioxide is released into the environment because is it a waste product.

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    What is the major atmospheric by-product of photosynthesis?

    A:

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    How does yeast metabolize sugar?

    A:

    Yeast metabolizes sugar by splitting the six-carbon sugars into two molecules of pyruvate, then splitting the pyruvate molecules by removing carbon dioxide from them, and finally adding hydrogen ions to create ethanol molecules. This process is known as fermentation, and it is performed in the absence of oxygen.

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