The rising of bread dough is the result of The rising of bread dough is the result of oxygen being released. carbon dioxide produced by fermentation. biotin production. oxidative phosphorylation.

Fermentation

Explanation:

Fermentation is the process whereby carbohydrates are converted to acohol or acid by the activities of some enzymes. During the process of fermentation, carbon dioxide is produced and it is found as tiny pockets of air inside the bread dough. This make it to rise. The alcohol produced evaporates later during the bread making process.

i believe it's c. the trait for large beaks will be passed on to future generations through natural selection.

since eventually smaller beaks would have to find another source of food or even eventually just die out from the lack of food.