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How are latic acid fermentation and alcoholic fermentatkon?
Lactid acid fermentation is anaerobic as it is utilized in situations of low oxygen and most commonly used by anaerobic bacteria
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.
Which of the following is chemical byproduct of fermentation in humans?
A chemical byproduct of fermentation in humans is methane. Fermentation in the human body happens in the colon. It helps in normal large intestine activity.
Name a condition where lactic-acid fermentation would occur?
Making saurkraut is a lactic acid fermentation.
What is the name of the fermentation used by muscle cells?
The type of fermentation that sometimes occurs in human muscle cells is Lactic Acid fermentation.
What do lactic acid fermentation occur in?
The fermentation of milk occurs to form curd, of course lactic acid is released.
What does lactic acid fermentation occur in?
*muscle cells
What places does lactic acid fermentation occur in?
*muscle cells
Lactic acid fermentation is what type of process?
Lactic acid fermentation is an anaerobic process. This means that lactic acid is produced in the absence of oxygen. This usually occur in bacteria cells but can also occur in muscle cells.
When does lactic acid fermentation occur in animals?
2+2=4 :))
Where does lactic acid fermentation occur in the process of cellular respiration?
Lactic acid fermentation occurs in the absence of oxygen during the process of cellular respiration, specifically in the cytoplasm of cells.
What is the types of fermentation that occurs in yeasts and a few other microorganisms?
The types of fermentation that occur in yeasts and some other microorganisms include alcoholic fermentation, where sugars are converted to ethanol and carbon dioxide, and lactic acid fermentation, where sugars are converted to lactic acid. Alcoholic fermentation is commonly used in baking and brewing, while lactic acid fermentation is used in the production of yogurt and sauerkraut.
