EVERYDAY SCIENCE

Detailed explanation-1: -Certain species of bacteria ferment carbon dioxide (CO2) gas to make their own nutrients of choice, which might be leveraged to help energize our world. This remarkable ability-fermenting CO2 into chemical energy-is not lost on researchers who study the subtle and complex chemical reactions in bacteria.

Detailed explanation-2: -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. The pockets of gas are produced by yeasts when the dough is allowed to rise before baking.

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.

Detailed explanation-4: -Wine and other alcoholic beverages are produced by the process of fermentation. It is the process by which yeast breaks down carbohydrates into ethanol in the absence of oxygen and liberates carbon dioxide. The source employed for making wine is grapes and the yeast involved is Saccharomyces cerevisiae.