question 14
why is anaerobic respiration considered less efficient than aerobic respiration?
a more oxygen is required for anaerobic respiration than for aerobic respiration.
b more atp molecules are gained in aerobic respiration than in anaerobic respiration.
c less energy is required during anaerobic respiration than aerobic respiration.
d less lactic acid is formed during anaerobic respiration than during aerobic respiration.

question 15
both the wine industry and the bread industry use the process of alcoholic fermentation. in what way does their use of alcoholic fermentation differ?
a the wine industry uses the alcohol to make the wine; the bread industry uses the carbon dioxide to make the bread dough rise.
b the wine industry uses the carbon dioxide to make the wine; the bread industry uses the alcohol to make the bread dough rise.
c the wine and bread industry uses the alcohol, but the carbon dioxide is a waste product only found in lactic acid fermentation.
d they do not differ - both products are used equally by these two industries.

question 16
compared to aerobic respiration, anaerobic respiration
a requires oxygen and can produce products such as lactic acid or alcohol.
b does not produce as much atp and comes into action as an energy - backup for aerobic organisms.
c does not require oxygen and produces oxygen and glucose as forms of stored energy that are utilized by the cell.
d produces 36 atp molecules per reaction and generates 70% more energy.

Question

question 14
why is anaerobic respiration considered less efficient than aerobic respiration?
 a more oxygen is required for anaerobic respiration than for aerobic respiration.
 b more atp molecules are gained in aerobic respiration than in anaerobic respiration.
 c less energy is required during anaerobic respiration than aerobic respiration.
 d less lactic acid is formed during anaerobic respiration than during aerobic respiration.

question 15
both the wine industry and the bread industry use the process of alcoholic fermentation. in what way does their use of alcoholic fermentation differ?
 a the wine industry uses the alcohol to make the wine; the bread industry uses the carbon dioxide to make the bread dough rise.
 b the wine industry uses the carbon dioxide to make the wine; the bread industry uses the alcohol to make the bread dough rise.
 c the wine and bread industry uses the alcohol, but the carbon dioxide is a waste product only found in lactic acid fermentation.
 d they do not differ - both products are used equally by these two industries.

question 16
compared to aerobic respiration, anaerobic respiration
 a requires oxygen and can produce products such as lactic acid or alcohol.
 b does not produce as much atp and comes into action as an energy - backup for aerobic organisms.
 c does not require oxygen and produces oxygen and glucose as forms of stored energy that are utilized by the cell.
 d produces 36 atp molecules per reaction and generates 70% more energy.

Accepted Answer

# Brief Explanations:
### Question 14
Aerobic respiration produces more ATP (up to 38 ATP) compared to anaerobic respiration (2 ATP), making anaerobic respiration less efficient.
### Question 15
In the wine - making process, alcohol is the desired product. In bread - making, carbon dioxide produced during alcoholic fermentation causes the dough to rise.
### Question 16
Anaerobic respiration does not require oxygen and produces less ATP than aerobic respiration. It can produce products like lactic acid or alcohol.

# Answer:
Question 14: B. More ATP molecules are gained in aerobic respiration than in anaerobic respiration.
Question 15: B. The wine industry uses the alcohol to make the wine; the bread industry uses the carbon dioxide to make the bread dough rise.
Question 16: B. does not produce as much ATP and comes into action as an energy backup for aerobic organisms.

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