The biological process that converts sugars into ethyl alcohol (ethanol) and carbon dioxide is called fermentation. This process is carried out by yeast and some bacteria, and it is commonly used in the production of alcoholic beverages and bread. During fermentation, the sugars are broken down anaerobically (without oxygen), resulting in the production of ethanol and CO₂ as byproducts.
N. a biological process that converts sugars into ethyl alcohol and carbon dioxide
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