O-LevelBiologyRespiration5090/11 · May/June 2013 · Q271 Mark

During the production of alcohol, why must air be kept out of the fermenter?

Ato allow production of carbon dioxide

Bto inhibit the growth of yeast

Cto prevent aerobic respiration

Dto prevent anaerobic respiration

✓ Correct answer

C: to prevent aerobic respiration

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Topic: Respiration, O-Level Biology (syllabus 5090). Multiple choice, 1 mark.
Source: O-Level Biology, May/June 2013 Paper 1 Variant 1, question 27.

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