The shiny waxy leaf surface absorbs light and does not allow water to evaporate. Thus water and carbon dioxide in the presence of light manufacture food by photosynthesis in the chloroplasts.
The shiny waxy surface on plant leaves helps reduce water loss through transpiration, which helps the plant conserve water. This allows the plant to maintain optimal water levels for photosynthesis, the process by which plants manufacture food. Additionally, the waxy surface can protect the leaf from physical damage and prevent pathogens from entering.
Flat characteristics of leaves increase the surface area available for photosynthesis, allowing for more efficient absorption of sunlight and carbon dioxide. This helps in the production of glucose through photosynthesis, which is a key process in food manufacture for plants.
D Ribose helps manufacture amino acids and histidine which then helps food to be digested in the small intestines and aids the absorption of nutrients.
No chlrophyll manufactures food (glucose) by photosynthesis
Heterotrophs are not able to manufacture their own food. This is why they must eat other organisms to get food.
The shiny waxy surface on plant leaves helps reduce water loss through transpiration, which helps the plant conserve water. This allows the plant to maintain optimal water levels for photosynthesis, the process by which plants manufacture food. Additionally, the waxy surface can protect the leaf from physical damage and prevent pathogens from entering.
The shiny waxy leaf surface absorbs light and does not allow water to evaporate. Thus water and carbon dioxide in the presence of light manufacture food by photosynthesis in the chloroplasts.
Flat characteristics of leaves increase the surface area available for photosynthesis, allowing for more efficient absorption of sunlight and carbon dioxide. This helps in the production of glucose through photosynthesis, which is a key process in food manufacture for plants.
We generally see a smooth, shiny finish left on cookware so that food will be less likely to stick and so that it can be cleaned more easily. Certainly we encounter a lot of coatings on pans (like Teflon) to reduce food sticking, and some of these coatings are not smooth at all. But the metal pans work better when they present a smooth surface to the food. Food cannot "get into" irregularities on the cooking surface of the pan if it is nice and shiny (which is to say smooth and flat).
the sun is the contribution factors of the crops.it helps the crops to manufacture there on food.
D Ribose helps manufacture amino acids and histidine which then helps food to be digested in the small intestines and aids the absorption of nutrients.
Food storage bags generally have a layer of reflective mylar film on the inside, which is highly impermeable to gases and helps keep the food fresh. The outer layer is a polymer like poly(ethylene), which is more puncture-resistant than mylar.
the leaf
they get a instinct to where it is
chlorophyl
it is chloroplasts
producers