Carbon dioxide, like oxygen, exists with several isotopes of carbon. In experiments related to the follow-up work done on sources of carbon dioxide, scientists used carbon isotopes to determine ingredients in the foods typically found in our grocery stores. In corn plants, 13^CO₂ reacts more readily with water than any of the other carbon dioxide isotopes do. The use of 13^CO2 by corn in photosynthesis is unique among plants. Using claims, evidence, and reasoning (CER), explain how this information could be used to determine if the foods we purchase from grocery stores possess ingredients that originate from the process of photosynthesis in corn plants.​