Photosynthesis Related Literature Review

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CHAPTER II
RELATED LITERATURE AND STUDIES
This chapter presents the review of related literature and studies.
Review of Related Literature
Photosynthesis is the transformation of sun energy into chemical energy, which plant can actually use. Only plants, or autotrophs, can do this. Autotrophs are simply organisms that can produce their own food. They harness their energy form the sun to carry out photosynthesis (Miller and Levine) However, other things are needed to do photosynthesis as well. Carbon dioxide and water are the key components to process photosynthesis. Chloroplast makes photosynthesis happen. They are organelle, or a specialized structure that performs important task in the plant cell.
Cell in the plants co-operate to help
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(Bailey, 2001). Since a seed cannot grow with the aid of photosynthesis, it must first grow with the help of a process called respiration. Water is necessary to perform respiration. The water enters the plant through tube micropyle, a microscopic pore n the pollen entered the ovule of the plant. (Bailey, 2001) Water will soften the seed coat which makes it easier for the first root to escape the seed casing and plant itself to the ground. On the tip of the radicle is a dense mat of root hairs that collect more water to the plants. Shortly after that, the rapidly dividing cells called meristems produce the first shoot that emerges from the seed. It is very delicate, needs to be protected by a cylindrical sheath that helps sunflowers to push through the soil particles much easier (Bailey, 2001). After the seed emerges the sheath that has protected those for days will become the plants first shoots or…show more content…
The pH scale ranges from 0 to 14. On the pH scale, a pH of 7 is neutral, 0 to 7 is acidic, and 7 to 14 is basic. While growing plants, the preferred pH level of soil is 6.5 (Miller, 2001). Pure water is generally neutral with pH of 7. When chemicals are mixed with water pH can be changed to become more acidic or basic. Some common liquids have different pH value than water includes vinegar, wine lemon juice, beer, tomato juice, milk and sea water. Vinegar has pH of 3, wine has pH of 2.8 to 3.8, lemon juice has pH of 2.5, beer has pH of 4 to 5, tomato juice has pH of 4 and milk has pH of 6.3 to 6.6, and sea water has pH of

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