Sugar
Yes - The enzymes in yeast react with sugar during the brewing process, to produce alcohol. The by-product of the reaction is carbon dioxide.
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Alcohol is changed to acetaldehyde in the liver, then finally is converted to acetic acid and water.
Swaging is the process in which the size of an item is changed during the forging process.
during the process of fermentation in bread making, sugars are converted into alcohols and carbon dioxide. The carbon dioxide will form bubbles which will be trapped in the gluten of the wheat causing the bread to rise. Because the fermentation process in bread ocurs in such a short amount of time, only small amounts of alcohol are made, which most of them will evaporate during the baking process, therefore you wont get drunk by eating bread
You made be referring to the liver, which metabolizes or breaks down alcohol.
It really depends on the strain of yeast and the environment the yeast is in. For purposes of beer brewing, yeast produce alcohol as waste during anaerobic cellular respiration, and they can survive in an environment of up to roughly 10-14% alcohol before dying out. Of course, different strains of yeast have different alcohol tolerances and most modern brewing yeasts have been bred to expedite alcohol production, effectively shortening their lifespan but increasing the rate of beer production.
The chemical composition is not changed during a physical process.
Empty calories. That's how you can get fat.
When alcohol is oxidized it becomes acetaldehyde, which is toxic. The acetaldehyde quickly become acetate, and then finally carbon dioxide and water.
The process that produces ethanol is alcoholic fermentation. The process that produces lactic acid is lactic acid fermentation.
The variable that is purposely changed is the independent variable. The variable that is affected by this change is the dependent variable.