explain how does yeast respire anaerobically
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When used in bread making, the yeast begins by respiring aerobically, the carbon dioxide from which makes the bread rise. Eventually the available oxygen is used up, and the yeast switches to anaerobic respiration producing alcohol and carbon dioxide instead.
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Anaerobic respiration in yeast
The yeast has to switch to using anaerobic respiration to ensure it can survive. Ethanol and carbon dioxide are produced. ... Yeast respires using glucose in the sugar that was added to the dough. Bubbles of carbon dioxide make the bread rise.
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