Question

The release of _____ causes the bubbles in fermented beverages and the rising of bread.

Answer 1

It would be carbon dioxide.

There are two different ways to make bread rise, one by chemical reactions with baking soda and/or baking powder (which release carbon dioxide), and the other one is by yeast releasing carbon dioxide.

Answer 2

The given blank can be filled with carbon dioxide.

Step-by-step explanation:

Carbon dioxide one of the by-products of fermentation is used in the production of carbonated beverages and in manufacturing of bread. In the brewing industry, alcoholic fermentation takes place in which transformation of sugar is done into ethyl alcohol and carbon dioxide. The carbon dioxide, which is the by-product in the process bubbles through the liquid and disperses into the air. The same phenomenon of carbon dioxide is used to cause rising of the bread.