Yeast is most likely to use anaerobic respiration. This is because yeast is a single-celled microorganism that can switch to anaerobic respiration when oxygen is not available. Birds, moss, and trees are larger, multicellular organisms that largely rely on aerobic respiration for energy production.
it make the bread rise up in the oven
the yeast uses anaerobic respiration instead which only needs glucose
Cells don't do fermentation, the yeast does. Cells don't do fermentation, the yeast does.
Anaerobic bacteria such as certain strains of Escherichia coli and Clostridium are commonly used for anaerobic respiration in laboratory experiments.
Anaerobic respiration does not use oxygen. It involves breaking down energy sources without the need for oxygen, resulting in the production of lactic acid or ethanol as byproducts. Anaerobic respiration is common in organisms like bacteria and yeast.
Glucose. It can also use sucrose and maltose, but much less than glucose.
The rate of reaction in respiration depends entirely on what kind of sugar you use. Glucose or Fructose are the most efficient in respiration. Other sugars you could use include Galactose or Sorbose, both which do not help yeast to respire efficiently. In order of reaction rate (Highest first): Glucose, Fructose, Galactose, Sorbose
Yes. Yeast respire anaerobically by ethanol fermentation. This is different from the lactic acid fermentation in humans in that it produces copious amounts of ethanol and carbon dioxide rather than lactic acid. This production of ethanol and carbon dioxide makes yeast the organism of choice for the brewing of alcoholic drinks and bread-making.
it depends if you mean by itself or cooked cuz' some people use a kind of yeast to cook
Yeast use fermentation (alcoholic fermentation). This produces carbon dioxide, alcohol, and some energy.
Bread, beer, and wine are all made using yeast.