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Food production using yeast
How bread rises
Yeast consumes sugar, and then releases carbon dioxide bubbles. When the dough is
kneaded and placed in an oven, the heat from the oven makes the yeast work extra fast,
which increases the rate at which carbon dioxide is produced. This causes it to increase in
volume and rise!
Aerobic Respiration Equation
Glucose + Oxygen = Carbon Dioxide + Water + Energy
Alcohol Production Specifically beer and wine
In brewing, alcoholic fermentation is the conversion of sugar into carbon dioxide gas (CO2)
and ethyl alcohol. This process is carried out by yeast cells using a range of enzymes. This
is in fact a complex series of conversions that brings about the conversion of sugar to CO2
Ethanol is poisonous, this is why the concentration of alcohol is limited to 14% naturally as
the yeast is killed by the ethanol.