1. members of the group :
•Ayu Meita Ningsih
•Fified Fajar Ramanda
•Larasati Khadijah
•Miftakur Rahmah
•Nadya Shabirah Zahra
class
XII IPA

2. Photosynthesis is a process that is done by
green plants to produce nutrition by using sun
light. Photosynthesis is one of the ways of
carbon assimilation because in photosynthesis
carbon is free from CO2 then becomes sugar as a
energy saving molecule. This is the short
chemistry reaction from the photosynthesis
• 12H2O + 6CO2 + light -> C6H12O6 (sugar) + 6O2 + 6H2O.

3. Plants absorb the light using pigment
called chlorophyll. Chlorophyll are contained
in organelles called chloroplasts. Chlorophyll
absorbs light and will be used in
photosynthesis.

4. Photosynthesis will be
devided into two steps,
that is:
1. The Light Reaction
The light reaction happens
when there is sun light the
place on where it happens is
called the Grana.

5. In the same time, the water molecule is broke
into hydrogen and oxygen. This electron from the
water is the one that is used to stabilize
chlorophyll and the process is called photolysis.
Hydrogen that is released will be kept by the
NADP coenzyme. NADP then will transform into
NADPH2 and oxygen will still remain free. Then
NADP2 will be reducted and as long as this
process happens ATP comes as a result . This ATP
synthesis is called photophosphorylation.
The point is, the results of the light reaction
are Oxygen, ATP and NADPH.

6. 2. Dark Reaction
Dark reaction is a reaction that doesn't
need light and happens in the stroma. ATP and
NADPH which is the result from the light
reaction is used again to reduce CO2 into sugar.
The first process is the fixation by RuBP.

7. This compound is then split into two compounds
gliceraldehyde 3-phosphate(G3P).
The creation of G3P needs ATP and NADPH. G3P is
then changed into dihidroksiaseton phosphate. This
compound is then changed to sugar that will be used
by the plant to do his activity.The point is, in the dark
reaction has a various sorts of sugar as a result of the
reaction such as: glucose, maltose, fructose and
starch.

8. Conclution