Question

during anaerobic respiration of yeast in curd,
Ethanol is produced
and it is a alcohol group
but we are normal Why ?

Answer 1

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:

Answer 2

Curd is not produced from yeast but is made from lactic acid bacteria, it produces lactic acid which is not harmful but aids digestion

Yeast is used in bakeries to raise dough , ethanol produced get evaporated while baking and yeast cell killed