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Builds in muscles due to fermentation?
Lactic Acid is produced during extended muscle contraction by fermentation.
What substance produced by alcoholic fermentation makes your muscles hurt?
Lactic Acid
Fermentation in muscle cells produces?
Fermentation in muscle cells produces lactic acid. This happens when you have overworked your muscles, which can happen during exercise.
Explain why muscles must use lactic acid fermentation instead of cellular respiration during intense physical activity?
Because mammalian muscle cells are genetically programmed to perform lactic acid fermentation, not ethanol fermentation.
What happens to muscles when there is not enough oxygen?
oxygen debt. more oxygen is needed than what is being supplied. the body then begins anaerobic respiration (the cells "breathe" for you). a result of anaerobic respiration is lactic acid. lactic acid is that soreness feeling you get after a hard workout
What type of fermentation has lactic acid as an end product?
Lactic acid fermentation. This type of fermentation occurs when your muscles need more oxygen for energy, so fermentation gives your muscles a little extra energy.
When bacteria perform fermentation what waste product is formed?
It depends on the type of substrate used; in alcohol or ethanol fermentation carbon dioxide is produced as byproduct. whereas in case of baker yeast CO2 is the sole product!
What type of fermentation takes place in your body muscles?
lactic acid fermentation
Is CO2 produced during fermentation?
Yes, carbon dioxide (CO2) is produced as a byproduct during fermentation.
What type of fermentation takes place in your muscles when you exercise vigorously?
Lactic Acid Fermentation
What type of fermentation takes place in your muscles during exercise?
Lactic Acid Fermentation
What lactid acid?
Lactic acid is a type of organic acid that forms during anaerobic fermentation, such as during vigorous exercise when oxygen supply is limited. It is produced in muscles and can cause muscle fatigue and soreness. Lactic acid is also produced during the fermentation of certain foods like milk into yogurt.
