I am certain your answer is true.good luck
Alcohol fermentation produces carbon dioxide gas as a by-product, and this is why alcohol fermentation is more suitable for baking. Alcohol fermentation occurs when breads are made. The carbon dioxide gas is what creates tiny air bubbles within the dough and makes bread be the light consistency we are used to. In contrast, bread made without yeast (alcohol fermentation) is very flat.
Sexual reproduction offers genetic variation, as the offspring are a combination of 2 sets of genes opposed to one. This ultimately leads to evolution and the adaption to changing environments :)
