The anaerobic respiration of yeast is economically useful because the carbon dioxide it releases
- 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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