Alcoholic fermentation fermentation produces CO2 bubbles in baking.
<u>Explanation:</u>
The other name given for the Alcoholic Fermentation is Ethanol fermentation. In this process of fermentation, ethanol and carbon dioxide are the resultant by-products. These are formed by the conversion of fructose,sucrose and glucose to cellular energy. This type of fermentation do not require oxygen for the process to take place. Hence, these are known to be an anaerobic process
This type of fermentation has its application like ethanol fuel production, cooking of bread, etc. A dough rises of the Ethanol fermentation. this is because, the sugars that are present in a dough are absorbed by yeast . this produces ethanol and carbon dioxide. During baking process,bubbles are formed by this carbon dioxide.
The predicted order of ionization energies is Li > Na > K > Rb
<em>Atomic size increases as you go down a Group</em> (see image). We are adding electrons to increasingly larger shells.
The valence electrons are further from the attraction of the nucleus, so they are less tightly held.
Thus, <em>Li has the highest ionization energy</em> and <em>Rb the lowest</em>.
An element is stable when it has a full outershell.
Generally, most shells after the first can hold 8 electrons.
The first shell can only hold 2
So in order for neon to be stable it must have a full outer shell
The first shell can hold 2
Neon has 10 electrons
10-2=8
The second shell can hold 8
And neon has 8 electrons left
So it must have 8 valence electrons to be stable
Wastes
Fuel
Smoke
Gas
Toxic chemicals
