No, it does not. Lactic acid is a temporary respiration mechanism where the body is burning glucose without oxygen. It has no affect on the number of calories are being used in the process, or at least not enough to trigger the hypothalamus into increasing the feelings of hunger.
The direct result of anaerobic metabolism during hypoxic cell injury is the production of lactic acid. In the absence of oxygen, cells are forced to rely on anaerobic metabolism, leading to the accumulation of lactic acid and a decrease in pH, which can further damage the cell.
a decrease in ATP production
During intense physical activity, the body produces lactic acid as a byproduct of energy production when oxygen levels are low. The accumulation of lactic acid in muscles can lead to a decrease in pH levels, which can interfere with muscle contractions and energy production processes. This can result in muscle fatigue, making it harder for muscles to contract efficiently and causing a sensation of tiredness and weakness.
Decrease of ATP production in the Krebs cycle Explanation: Apex
A decrease in glucose production
decrease in ATP PRODUCTION
Excessive alcohol intake can lead to hypoglycemia because alcohol metabolism inhibits gluconeogenesis in the liver, reducing the production of glucose. Additionally, alcohol increases the production of NADH during its metabolism, which shifts the balance of metabolic pathways and promotes lactic acid fermentation, leading to lactic acidosis. The combination of impaired glucose production and increased lactic acid in the bloodstream can result in both hypoglycemia and lactic acidosis.
decreased ATP production
A decrease in ATP production
The anaerobic energy system, specifically the lactic acid energy system, produces a fatiguing end result due to the accumulation of lactic acid in the muscles. This buildup can lead to muscle fatigue, soreness, and a decrease in performance.
Such plant cells will not be able to perform photosynthesis
The presence of lactic acid can inhibit the fermentation process of alcohol production by slowing down or stopping the growth of yeast, which is needed to convert sugars into alcohol. This can result in lower alcohol yields and affect the overall efficiency of the fermentation process.