Fermentation
Sugars
No, the process is to take in carbon dioxide with water and sunlight to make sugars; the by-product is oxygen.
Carbon Dioxide (CO2) from the air.
Carbon Dioxide
yes
Fermentation is the anaerobic breakdown of sugars into alcohol, carbon-dioxide, and lactic acid.
Photosynthesis (if that's what you meant) is the conversion of carbon dioxide into sugars by plants (mainly) using sunlight.
Through fermentation by way of yeast consuming sugars and converting it into ethanol (ethyl alcohol) and carbon dioxide.
Convert simple sugars to alcohol, and creates the by-product of carbon-dioxide.
Ultimately, photosynthetic conversion of carbon dioxide in plants generates various sugars (glucose, fructose, sucrose, etc.) and, as a by-product, oxygen is formed as well.
Well, trees don't really store carbon dioxide; they use the carbon dioxide directly to produce sugars during the Calvin cycle. When decomposers eat up those sugars, they release the carbon in the sugars in the form of carbon dioxide.
Yes. A yeast will digest sugars differently in aerobic and anaerobic conditions. If there is not a lot of oxygen available the sugars are incompletely digested and the main waste products are alcohol and carbon dioxide.
Carbon Dioxide
Sugars
Carbon Dioxide (CO2) from the air.
No, the process is to take in carbon dioxide with water and sunlight to make sugars; the by-product is oxygen.
The various kinds of yeasts are used in the brewing of beers and in wine making for the production of alcohol and carbon dioxide. The carbon dioxide is especially important in baking and bread making to make the bread dough rise before baking.