AP BIOLOGY

Detailed explanation-1: -Ethanol is produced by alcoholic fermentation of the glucose in corn or other plants. This type of fermentation also explains why bread dough rises. Yeasts in bread dough use alcoholic fermentation and produce carbon dioxide gas. The gas forms bubbles in the dough, which cause the dough to expand.

Detailed explanation-2: -Ethanol fermentation causes bread dough to rise. Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide as waste products. The carbon dioxide forms bubbles in the dough, expanding it to a foam.

Detailed explanation-3: -This is because your muscle cells used lactic acid fermentation for energy. This causes lactic acid to build up in the muscles. It is the buildup of lactic acid that makes the muscles feel tired and sore. In alcoholic fermentation, pyruvic acid changes to alcohol and carbon dioxide.

Detailed explanation-4: -The process of anaerobic respiration is really slow and gives lactic acid and energy as products. The energy is very less as compared to aerobic respiration and no Carbon Dioxide is released.

Detailed explanation-5: -Alcoholic fermentation is a biotechnological process accomplished by yeast, some kinds of bacteria, or a few other microorganisms to convert sugars into ethyl alcohol and carbon dioxide.