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Light-independant reactions(Dark Reactions) use Carbon Dioxide and other compounds to create Glucose.
Note that while caramelization is not the identical chemical process as the Maillard reaction, only the most pedantic hairsplitter would actually take the trouble to correct you on it. The Maillard reaction is the principle behind the browning of meat when it is seared as a prelude to braising it. This process creates a thick, dark-brown crust on the surface of the meat that enhances its appearance and flavor, and can only be created by high-temperature, dry-heat cooking techniques.