As a research scientist, you measure the amount of ATP and NADPH consumed by the Calvin cycle in 1 hour. You find 30,000 molecules of ATP consumed, but only 20,000 molecules of NADPH. Where did the extra ATP molecules come from?

The question is incomplete as it does not have the options which are:

A) photosystem II

B) photosystem I

C) cyclic electron flow

D) linear electron flow

E) chlorophyll

Cyclic electron flow

Explanation:

The plants produce ATP molecule by the process of a light-dependent phase of photosynthesis which produces ATP and NADPH molecules.

The ATP and NADPH are produced by the non-cyclic flow of electrons called Z-scheme but when the plant needs extra ATP molecules, they produce more ATP by the cyclic electron flow.

The cyclic electron flow begins when the P₇₀₀ activates electron which then transferred to ferredoxin and then to cyt b₆f and then to plastocyanin. This is repeated and produce ATP molecules escaping the production of NADPH.

Thus, Cyclic electron flow is correct.

i believe that it is a exoplanet

pre-sliced bread is a relatively recent development in baking technology. previous to that, it was always sold in a bakery in daily-made contiguous loaves with no wrapping, and was moderately perishable, usually being used with a day or two (which is why every bakery had a discounted “day-old” bread table.) therefore, pre-sliced bread would grow stale quickly. the hard crust provided a protective layer, and once the exposed dry slice left from the previous cut was removed, the interior was still soft.

what keeps bread soft is the moisture retained in the crumb (the light spongy part that’s not crust). the reason the crust develops is the surface of the dough gets exposed to hot dry air during baking which browns the outer layer and seals it, preventing all the moisture from escaping the dough. longer exposure to air will also eventually cause your bread to lose flavor and become stale.

people were used to cutting slices as they needed them and storing bread in a specially-made wooden or metal breadbox or pail with a lid to preserve it longer, but the first automatically sliced commercial loaves were produced on july 6, 1928, in chillicothe, missouri, using a machine invented by otto rohwedder, an iowa-born, missouri-based jeweler.[1] pre-sliced bread would indeed dry out, were it not for another 20th century technology: the plastic bag. bread could now be pre-sliced, and if the enclosing bag remains sealed as much as possible, the bread will remain soft and fresh for longer than if sitting unwrapped on a shelf or enclosed in a bread box that is not air-tight. sealed packaging meant bread could also be sold on store shelves and eliminate frequent trips to a bakery.

sealing bread in a plastic bag had another effect: the moisture in the loaf will re-distribute into the crust and soften it, which is sometimes more pleasing in a sandwich - especially for children whose teeth might not yet be strong enough to tear through a hard crust. a homemade loaf of bread can be sealed in a bag overnight and the crust will become soft like store-bought sandwich bread.

these were novel changes in how bread was produced and sold, which led to the coining of the phrase “the greatest thing since sliced bread.”