Final answer:
Fermentation in yeast cells, or anaerobic respiration, produces ethanol and carbon dioxide. This process is essential for yeast survival in the absence of oxygen and has significant industrial applications in food and biofuel production. The correct answer to the question is option 1) Ethanol and carbon dioxide.
Step-by-step explanation:
Fermentation in yeast cells, also known as anaerobic respiration, produces ethanol and carbon dioxide. This biochemical process allows yeast cells to survive and produce energy in the absence of oxygen. When yeasts undergo alcoholic fermentation, sugars such as glucose are converted into ethanol (C2H5OH) and carbon dioxide (CO2). This process involves the breakdown of glucose molecules through glycolysis, resulting in the production of 2 ATP molecules, and fermentation steps which reform the NAD+ necessary for glycolysis to continue.
In various applications, like in baking, the carbon dioxide generated causes bread dough to rise by forming bubbles within the dough. This results in the light and fluffy texture seen in baked bread. In the making of alcoholic beverages like wine and beer, the ethanol produced contributes to the alcohol content, while the carbon dioxide can carbonate the drinks if it is kept within the sealed fermenting vessel.
The overall equation for fermentation in yeast can be represented as: C6H12O6 (glucose) -> 2 C2H5OH (ethanol) + 2 CO2 (carbon dioxide). This conversion is crucial in various industries, not just for food and drinks, but also for biofuel production where plant products are fermented to produce ethanol fuel. Understanding fermentation is essential for the understanding of both biological processes and its industrial applications. The correct option for what fermentation in yeast cells produces is: 1) Ethanol and carbon dioxide.