Yeast is used in wine and beer industries because it respires

Options

A. aerobically producing oxygen
B. aerobically producing alcohol
C. anaerobically producing alcohol
D. anaerobically producing `CO_(2)`

Explanation

**Step-by-Step Solution:**

1. **Understanding Yeast**: Yeast is a single-celled organism that belongs to the fungus kingdom. It plays a crucial role in various fermentation processes.

2. **Respiration Types**: There are two main types of respiration: aerobic (with oxygen) and anaerobic (without oxygen). Yeast primarily undergoes anaerobic respiration when used in the production of alcoholic beverages.

3. **Anaerobic Respiration in Yeast**: During anaerobic respiration, yeast converts glucose into alcohol (ethanol) and carbon dioxide (CO2). This process is known as fermentation.

4. **Importance in Wine and Beer Production**: The alcohol produced during fermentation is what makes wine and beer alcoholic. The CO2 produced contributes to the carbonation in these beverages.

5. **Evaluating the Options**:
- Option A: Aerobically producing Oxygen - Incorrect, as yeast does not primarily produce oxygen in this context.
- Option B: Aerobically producing Alcohol - Incorrect, as this implies the presence of oxygen.
- Option C: Anaerobically producing Alcohol - Correct, as this accurately describes the process.
- Option D: Anaerobically producing Oxygen - Incorrect, as yeast does not produce oxygen during anaerobic respiration.

6. **Conclusion**: The correct answer is Option C: Anaerobically producing Alcohol. This is why yeast is used in the wine and beer industries.

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