Alcoholic fermentation fermentation produces CO2 bubbles in baking.
<u>Explanation:</u>
The other name given for the Alcoholic Fermentation is Ethanol fermentation. In this process of fermentation, ethanol and carbon dioxide are the resultant by-products. These are formed by the conversion of fructose,sucrose and glucose to cellular energy. This type of fermentation do not require oxygen for the process to take place. Hence, these are known to be an anaerobic process
This type of fermentation has its application like ethanol fuel production, cooking of bread, etc. A dough rises of the Ethanol fermentation. this is because, the sugars that are present in a dough are absorbed by yeast . this produces ethanol and carbon dioxide. During baking process,bubbles are formed by this carbon dioxide.
Answer:
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Speed is a scalar, and only has magnitude, or size. On the other hand, velocity is a vector and has magnitude and direction.
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Answer:
dilute solution
A solution containing less solute than the equilibrium amount is called a dilute solution. The solvent has a limited capacity to dissolve a solute.
Explanation:
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