Multiple Choice
During wine-making, yeast cells obtain energy by fermenting sugar. Alcohol and CO2 are products of this process. When alcohol content reaches a certain level, the yeast cells can no longer survive. The limiting factor to yeast growth in this example is the
A) availability of raw materials.
B) availability of energy.
C) production of waste products.
D) interactions with other organisms.
Correct Answer:
Verified
Correct Answer:
Verified
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