Answer:
Ethanol fermentation causes bread dough to rise. Yeast organisms consume sugars in the dough and produce ethanol and carbon dioxide as waste products. The carbon dioxide forms bubbles in the dough, expanding it to a foam. Less than 2% ethanol remains after baking.
Explanation:
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A process that a cell does not use to maintain homeostasis would be A. Taking in waste. This is because by doing so, the organism would posses indigestible, and excess content not needed and thus may change internal conditions for vital reactions to occur.