Q:Answer the following question given this paragraph: In food chemistry, the substances known as antioxidants are reducing agents. Ascorbic acid (vitamin C; C6H8O6) is thought to retard potentially damaging oxidation of living cells. In the process, it is oxidized to dehydroascorbic acid (C6H6O6). In the stomach, ascorbic acid reduces the nitrite ion (NO2) to nitric oxide (NO): C6H8O6 + 2H+ + 2NO2 C6H6O6 + 2H2O + 2NO If this reaction did not occur, nitrite ions from foods would oxidize the iron in hemoglobin, destroying its ability to carry oxygen. Tocopherol (vitamin E) is also an antioxidant. In the body, vitamin E is thought to act by scavenging harmful by-products of metabolism, such as the highly reactive molecular fragments called free radicals. In foods, vitamin E acts to prevent fats from being oxidized and thus becoming rancid. Vitamin C is also a good antioxidant. Finally, and of greatest importance, green plants carry out the redox reaction that makes possible almost all life on Earth. They do this through a process calledphotosynthesis, in which carbon dioxide and water are converted to glucose (C6H12O6). The synthesis of glucose requires a variety of proteins called enzymes and a green pigment called chlorophyll that converts sunlight into chemical energy (Figure 5.7 "Life on Earth"). The overall change that occurs is as follows:. Q: Photosynthesis converts carbon dioxide and water into what? Choices: - insulin - carbon - glutamate - glucose A:
A:
glucose