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.
What is obvious from that is the connection to the light reactions. The Calvin cycle needs NADPH and ATP from the light reactions. Thus the Calvin cycle is inseparable from the light reactions...they only occur in the light! This is why dark reactions is a poor name for the Calvin cycle. This relationship with the light reactions is reciprocal...the light reactions need a supply of ADP, P i, and NADP + which come directly from the Calvin cycle: