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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Allopactric speciation<span> on </span>island<span> archipelagos. As the organisms move from </span>island<span> to </span>island,<span> rapid </span>speciation is observed because of difference in resource procurement more than just variation in environment. Once these populations adapt to the environment, speciation rapidly occurs.