Which process involves the conversion of sugars to acids or alcohol?

The process that involves the conversion of sugars to acids or alcohol is fermentation. This biochemical process occurs in the absence of oxygen (anaerobic conditions) and is primarily carried out by microorganisms such as yeast and certain bacteria. During fermentation, sugars such as glucose are broken down to produce energy, resulting in byproducts like ethanol (alcohol) and carbon dioxide in alcoholic fermentation, or organic acids in lactic acid fermentation.

This process is fundamental in various food production methods, including baking, brewing, and dairy fermentation (like yogurt). The conversion of sugars into different products allows for the diverse flavors and textures found in fermented foods and beverages.

In contrast, oxidation refers to the chemical reaction involving the loss of electrons, which doesn't specifically relate to the conversion of sugars to acids or alcohol. Hydrolysis is a chemical process that involves the breakdown of compounds by reaction with water, often relevant in digestion but not specifically in sugar fermentation. Decomposition refers to the breakdown of organic matter into simpler substances, typically through microbial action, and does not distinctly define the conversion of sugars into acids or alcohol.