There are number of product available ,For e.g. Erythropoetin, monoclonal antibodies, different types enzymes, different hormones like insulin etc.
Carbon dioxide and ATP.
.. Ethyl alchohol and CO2
lactic acid
mr.assimo
Cellular respiration and fermentation are two different processes.
The process is Glycolysis!
Alcohol fermentation is done by yeast and some kinds of bacteria. These microorganisms convert sugars in ethyl alcohol and carbon dioxide. Alcoholic fermentation begins after glucose enters the cell. The glucose is broken down into pyruvic acid. This pyruvic acid is then converted to CO2, ethanol, and energy for the cell. Humans have long taken advantage of this process in making bread, beer, and wine. In these three product the same microorganism is used: the common yeast or Saccharomyces Cerevisae.
anaerobic respiration, such as alcoholic or lactic acid fermentation.
In the mammalian cell cycle, a time late in the G1 phase at which the cell commits to the replication of its deoxyribonucleic acid (DNA).
Cell Respiration: Fermentation. All cells are able to synthesize ATP via the process of glycolysis. In many cells, if oxygen is not present, pyruvate is metabolized in a process called fermentation. Fermentation complements glycolysis and makes it possible for ATP to be continually produced in the absence of oxygen.
carbon dioxide and ethanol
Cellular respiration and fermentation are two different processes.
A+ students - anaerobic The process in which cells don't use oxygen is called Fermentation. Fermentation and lactic acid fermentation are different, lactic acid fermentation uses the oxygen faster than you can breathe so you feel muscle pains.
fermentation
Fermentation.
I believe it is yeast
FERMENTATION
The process is Glycolysis!
Alcohol fermentation is done by yeast and some kinds of bacteria. These microorganisms convert sugars in ethyl alcohol and carbon dioxide. Alcoholic fermentation begins after glucose enters the cell. The glucose is broken down into pyruvic acid. This pyruvic acid is then converted to CO2, ethanol, and energy for the cell. Humans have long taken advantage of this process in making bread, beer, and wine. In these three product the same microorganism is used: the common yeast or Saccharomyces Cerevisae.
fermentation
anaerobic respiration, such as alcoholic or lactic acid fermentation.