1
https://www.bbc.co.uk/bitesize/topics/zvrrd2p/articles/zcsbmsg 
Anaerobic respiration happens when glucose (sugar) breaks down without  oxygen. This causes the glucose to form lactic acid. Lactic acid supplies your muscles with energy. This happens when you do intense sports and oxygen cant get to the muscles quick enough. The lack of oxygen means that Anaerobic respirations occurs. This however causes the lactic acid to stay in the muscles causing painful muscle cramps.

2.
https://healthyeating.sfgate.com/cellular-respiration-making-bread-12156.html
https://www.forbes.com/sites/quora/2017/08/03/why-isnt-bread-alcoholic/
https://www.quora.com/What-is-the-difference-between-wine-yeast-and-regular-bread-baking-yeast 
Anaerobic respiration is when no oxygen is present and lactic acid is produced. While when making bread there is a small amount of oxygen and “yeast starts off respirating aerobically”,  this produces carbon dioxide and water which react with the bread yeast making the dough rise. When making wine there is a complete different yeast than bread yeast . Wine Yeast has a higher alcohol level which means it also less production of Co2. The bread dough does have alcohol in it, the amount of alcohol is considerably smaller to wine however during the process of baking the alcohol gets evaporated from the bread thus causing it to not have alcohol.

3.
https://www.wonderopolis.org/wonder/do-all-pitas-have-pockets

This is because when flat bread is made there is yeast in the dough. When fermentation happens the yeast reacts and gives away Co2. While baking flat breads the steam and carbon dioxide get stuck in the bread which causes it to “puff up” and make air pockets. However when the bread cools down the pockets flatten leaving only a bit of air inside.

Items