1. While making bread at home, Alex notices that the bread rose faster when he left it in a warm location. What could account for the faster rising time?
A. The flour molecules attach to water molecules faster at warmer temperatures,
expanding them to a larger size.
B. Yeast cells digest glucose faster at a warmer temperature because enzymes
used by the cell to convert sugar into energy and carbon dioxide function more
productively at higher temperatures. Increased carbon dioxide production causes the
dough to rise.
C. Yeast cells reproduce and grow more quickly at warmer temperatures, mostly
causing the increase in the size of the dough.
D. Water molecules evaporate faster at warm temperatures and are trapped in the
dough, causing it to rise.