Question

why did the tea no longer taste sweet?
○ a the tea leaves absorbed all of the sugar molecules for photosynthesis
○ b the sugar crystallized and sank to the bottom of the jar
○ c the microorganisms used up most of the sugar during fermentation
○ d the heat from the sun evaporated the sugar
question 16
in anaerobic respiration by yeast, what byproducts are produced?
○ a lactic acid and water
○ b alcohol and carbon dioxide
○ c atp and water
○ d oxygen and glucose

Explanation:

• For the first question: In fermentation (a process involving microorganisms like yeast), they consume sugar. Tea leaves don't perform photosynthesis in this context (they are just for flavoring, not active in a jar - level photosynthesis). Sugar doesn't crystallize easily in tea solution under normal conditions, and sugar doesn't evaporate (it has a high melting point and doesn't turn into vapor easily like water). Microorganisms use sugar during fermentation, so the tea loses its sweetness.
• For the second question: Yeast undergoes anaerobic respiration (fermentation). Lactic acid is produced by some bacteria (e.g., in lactic - acid fermentation in muscles under anaerobic conditions, but not yeast). ATP is a product of all respiration (both aerobic and anaerobic), but it's not a by - product in the sense of being a waste product we usually refer to. Oxygen is not a product of anaerobic respiration (it's a reactant in aerobic respiration). Yeast in anaerobic respiration produces alcohol (ethanol) and carbon dioxide as by - products.

Answer:

1. C. The microorganisms used up most of the sugar during fermentation
2. B. Alcohol and carbon dioxide