Answer:
I am pretty sure it's 2 and why does my answer have to be so long it won't let me submit so just ignore everything after the 2
reduction in wildlife,and a small loss of oxygen production
In bread making (or special yeasted cakes), the yeast organisms expel carbon dioxide as they feed off of sugars. As the dough rises and proofs, carbon dioxide is formed; this is why the dough volume increases. The carbon dioxide expands and moves as the bread dough warms
Answer:
by the man in center..........
