Which product of fermentation expands bread dough
Ethanol
Energy
Carbon dioxide

Carbon dioxide because During fermentation, carbon dioxide is produced and trapped as tiny pockets of air within the dough. This causes it to rise. During baking the carbon dioxide expands and causes the bread to rise further. The alcohol produced during fermentation evaporates during the bread baking process.

the cytokine-activated janus kinase (jak)-signal transducer and activator of transcription (stat) pathway has an important role in the control of immune responses. dysregulation of jak-stat signaling is associated with various immune disorders.

haploid cells;