Are yams and sweet potatoes the same?
phosphorylation phos·pho·ryl·a·tion (fŏs'fər-ə-lā'shən)
The addition of phosphate to an organic compound through the action of a phosphorylase or kinase.
The addition of a phosphate group to an organic molecule. Phosphorylation is important for many processes in living cells. ATP is formed during cell respiration from ADP by phosphorylation, as in the mitochondria of eukaryotic cells (oxidative phosphorylation) and the chloroplasts of plant cells (photosynthetic phosphorylation). Phosphorylation also regulates the activity of proteins, such as enzymes, which are often activated by the addition of a phosphate group and deactivated by its removal (called dephosphorylation).
in chemistry, the addition of a phosphoryl group (PO32-) to an organic compound. The process by which much of the energy in foods is conserved and made available to the cell is called oxidative phosphorylation (see cellular respiration). The process by which green plants convert light energy to chemical energy is called photophosphorylation (see photosynthesis).