Question

Fermentation by yeast produces
I. Carbon dioxide
II. Oxygen
III. Water
IV. Alcohol
A. I ONLY
B. I AND II
C. I, II AND II
D. I, III AND IV
E. I AND IV

Answer 1

Fermentation is a metabolic process that uses enzymes to cause chemical changes in organic substrates. It is described as the extraction of energy from carbohydrates in the absence of oxygen in biochemistry.

Complete answer:
It may more broadly refer to any process in which the action of microbes results in a desired alteration to a food or beverage in food production. Zymology is the scientific study of fermentation.
Fermentation is the most common way for bacteria to produce adenosine triphosphate (ATP) through anaerobic breakdown of organic materials.
Fermentation has been utilised by humans to make meals and beverages since the Neolithic period. Fermentation, for example, is utilised for preservation in the production of lactic acid, which may be found in sour foods like pickled cucumbers, as well as for the production of alcoholic beverages like wine and beer. Fermentation takes place in all species' gastrointestinal tracts, including humans.
Fermentation is a biological process that takes place in yeast and bacteria. It happens when there isn't enough oxygen in the air. Carbon dioxide, water, and ethanol are among the products produced by yeast. Glycolysis is also the first step in fermentation routes, producing pyruvate; however, other processes such as Krebs cycle and others do not occur in the absence of oxygen.

As a result, option D is right. This method is widely used in the alcohol business.

Note: Fermentation, like aerobic respiration, is a way of extracting energy from molecules. This is the only mechanism that all bacteria and eukaryotes use. As a result, it is thought to be the oldest metabolic route, suitable for prehistoric settings — before plant life, that is, before the presence of oxygen in the atmosphere.