What substance, which makes bread rise, is also involved in alcoholic fermentation?

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Multiple Choice

What substance, which makes bread rise, is also involved in alcoholic fermentation?

Explanation:
Yeast is the organism that drives both processes. In bread, yeast consumes sugars in the dough and releases carbon dioxide, whose bubbles get trapped in the dough and cause it to rise. In alcoholic fermentation, the same yeast carries out anaerobic metabolism of sugars to produce ethanol and carbon dioxide, with the CO2 providing the fizz in beverages like beer and sparkling wines. Sugar acts as the fuel for the fermentation but isn’t the rising agent itself. Salt slows or inhibits yeast, so it isn’t responsible for the rise.

Yeast is the organism that drives both processes. In bread, yeast consumes sugars in the dough and releases carbon dioxide, whose bubbles get trapped in the dough and cause it to rise. In alcoholic fermentation, the same yeast carries out anaerobic metabolism of sugars to produce ethanol and carbon dioxide, with the CO2 providing the fizz in beverages like beer and sparkling wines. Sugar acts as the fuel for the fermentation but isn’t the rising agent itself. Salt slows or inhibits yeast, so it isn’t responsible for the rise.

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