The anaerobic respiration of yeast is economically useful because the carbon dioxide it releases
Correct answer: B. makes bread dough rise
- A. preserves fruit juices
- B. makes bread dough rise
- C. kills contaminating bacteria
- D. sweetens the final product
Explanation
In baking, the CO2 of alcoholic fermentation inflates the dough while the ethanol evaporates, and in brewing it is the ethanol that is wanted. The gas itself has no preserving or sweetening action, which is why each industry exploits a different product of the same pathway.
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About Cellular Respiration
Cellular respiration releases energy from glucose through glycolysis, the link reaction, the Krebs cycle and the electron transport chain, producing ATP. The pathway differs in oxygen availability: aerobic respiration uses oxygen and yields more ATP, while anaerobic respiration produces much less ATP and forms lactic acid in muscles or ethanol and carbon dioxide in yeast.
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