AP BIOLOGY

Detailed explanation-1: -During fermentation, yeast cells convert cereal-derived sugars into ethanol and CO 2 . At the same time, hundreds of secondary metabolites that influence the aroma and taste of beer are produced.

Detailed explanation-2: -Yeasts feed on sugars and starches, which are abundant in bread dough! They turn this food into energy and release carbon dioxide gas as a result. This process is known as fermentation. The carbon dioxide gas made during fermentation is what makes a slice of bread so soft and spongy.

Detailed explanation-3: -Since only alcoholic fermentation produces CO2, Organism A will have the greater rate of CO2 production. In an aerobic environment, both organisms will use aerobic respiration. Both organisms should produce the same amounts of CO2. 4.

Detailed explanation-4: -Yeast. To be clear, yeast ferments by converting glucose into ethanol (alcohol) and carbon dioxide, along with hundreds of other micronutrients. It can and often does ferment with oxygen or without it.

Detailed explanation-5: -One of the most prominent features of the baker’s yeast Saccharomyces cerevisiae is its ability to rapidly convert sugars to ethanol and carbon dioxide at both anaerobic and aerobic conditions.