GROUP 2: Shermay D. Granito, Marie Harrieth P. Tabuada, Chairo J. Peñaflor, Sean Patrick S.
Pattalitan
11-29-22
I. For Photosynthesis: 50 points
I learned/ realized that....
The sun is the source of all
energy on earth, and its
rays are used by plants to
create the chemical bond
energy necessary for
growth. The name of this
energy-based process is
Photosynthesis. An
organism that can make its
own nourishment by the use
of light, water, carbon
dioxide, or other substances
is an autotroph. Autotrophs
include green plants, algae
and some phototrophic or
chemotrophic bacteria. The
term "primary producers"
refers to organisms that use
photosynthesis or
chemosynthesis to
manufacture food.
Autotrophs are also
referred to as producers
because they make their
own nourishment.
Autotrophs that undertake
chemosynthesis do not
utilize energy from the sun
to make food. Instead, they
create food using energy
from chemical reactions,
frequently mixing hydrogen
sulfide or methane with
oxygen.
(Sean Patrick S. Pattalitan)
I know that the lesson is I am looking forward to
important because.... the development of the
studies regarding....
I know that the lesson is
important because
photosynthesis is the main
source of oxygen in the
atmosphere, it is vital for
all living things. Without
photosynthesis, the carbon
cycle could not take place,
life that needs oxygen
could not exist, and plants
would disappear. The main
purpose of photosynthesis
is to convert solar energy
into chemical energy,
which is then stored for
later use. This mechanism
primarily provides energy
to the planet's life systems.
Photosynthesis is the
process green plants and
trees utilize to convert
sunlight, atmospheric
carbon dioxide, and water
into food. The oxygen
produced by
photosynthesis is crucial to
human survival. There
would be very little to no
oxygen in the world without
photosynthesis.
(Shermay D. Granito)
I am looking forward to the
development of the studies
regarding photosynthesis
as it continues to break
down in a structure which
can be quite complicated
to comprehend.
Interactions of
photosynthesis more often
to other fields of plant
science aren’t clear and
quite concise; its synergy
to each other should be
more recognized as it
might lead to new
discoveries and
conclusions that can
further aid the evolution of
new findings within the
photosynthesis process. I
also look forward to a
discovery of a stage within
photosynthesis like the
Calvin cycle in order for
the photosynthesis
process to be understood
more efficiently, and would
likely be helpful to its
evolution in the field of
science.
(Marie Harrieth P.
Tabuada)
I want to know more
about....
I want to know more about
photosynthesis and plants.
How do the leaves or the
cells distribute the
nutrients throughout the
whole body of the plant? I
also want to know more
about what plants,
specifically, are richest in
carotenoids. Or is there
any plant that can survive
without glucose? Or ATP?
Or are there any
heterotrophs that can
survive without
autotrophs? Or are there
any other processes that
can convert light energy
into chemical energy or
any other form of energy?
Or what do plants like
ferns do to survive? As we
know, ferns are plants that
live in the dark and can do
without any sunlight, so I
want to know what
processes they use to
survive.
(Dan Shiegfred T.
Tellermo)
 GROUP 2: Shermay D. Granito, Marie Harrieth P. Tabuada, Chairo J. Peñaflor, Sean Patrick S. Pattalitan
11-29-22
II. For Cellular Respiration : 50 points
I learned/ realized
that....
Cellular respiration is the
process through which
food-derived biological
components are
transformed into chemical
energy to fuel many
aspects of life. Anaerobic
and aerobic cellular
respiration are the two
types. The term
"anaerobic" has numerous
medical applications and
means "without oxygen."
Anaerobic bacteria are
microorganisms that can
thrive without oxygen. For
instance, it can flourish in
human tissue that has
been wounded and is not
being nourished by blood
rich in oxygen. Aerobic is
a chemical reaction that
converts carbohydrates
into energy using oxygen
(sugars). also known as
oxidative metabolism,
aerobic metabolism, and
cell respiration.
(Chairo J. Peñaflor)
I know that the lesson is I am looking forward on I want to know more
important because.... the development of the about....
studies regarding....
I know that the lesson is
important because cellular
respiration is a vital
process that helps to keep
us alive. The process of
cellular respiration is in
charge of releasing energy
from glucose and
antioxidants like
glutathione inside cells to
create ATP (adenosine
triphosphate). It gives us
the energy we require to
do all of our everyday
tasks. Additionally
contributing to the
reduction of heart disease,
cancer, and other ailments
is the enhanced energy
generation that takes place
during cellular respiration.
Our bodies couldn't
function properly without
cellular respiration.
Therefore, the next time
you are feeling short on
energy, bear in mind that
your ability to function is
due to cellular respiration.
(Shermay D. Granito)
I am looking forward to the
development of the
studies regarding the
cellular respiration’s work
towards diseases and how
it affects its stages in the
process. I also took
interest if there was a
discovery or findings
where even the lack of
ATP or other elements
would still enable cellular
respiration to continue its
stages and whereas in the
future, there might be a
substitute for ATP and
those units as an
assumption. I also look
forward to new elements
that can further evolve the
studies which can assist
the stages and processes
about cellular respiration.
(Marie Harrieth P.
Tabuada)
After reading and
analyzing the text, some
questions pop into mind. Is
there any plant or bacteria
that is capable of living
without oxygen? Are there
any more enzymes
involved in glycolysis and
the Krebs cycle? What
foods are rich in glucose
and recommended to
sustain the recommended
number of Kcals? Or if
you’re dieting, is it
recommended to eat
glucose-rich foods? In
lactic fermentation, is
there a perfect time for
every lactic product? How
much pyruvic acid would
we need to make the
perfect cheese or the
perfect milk? In alcohol
fermentation, how would
the manufacturers of the
products know if their
products have a high level
of pectin? Is the longer
fermented product
superior to the shorter
fermented product in
terms of flavor?
(Dan Shiegfred T.
Tellermo)