Properly wrapped, salted butter will keep in the freezer for up to one year. After this, it may begin to lose the fresh butter flavour and pick up other odours or flavours from the freezer. Unsalted butter will keep in the freezer for up to three months. Stay Connected.
Light-independent reactions take place in plant chloroplasts. In this process sugars are made from carbon dioxide. The process, known as the Calvin cycle, uses products of the light-dependent reactions (ATP and NADPH) and various enzymes.
Because dark reactions is misleading. So the light independent reactions, the actual mechanism is called the Calvin Cycle. And that's what this video is really about. It goes into the Calvin Cycle and out pops-- whether you want to call it PGAL-- we talked about it in the first video-- or G3P. This is glyceraldehyde 3-phosphate. This is phosphoglyceraldehyde They are the exact same molecule, just different names.