Lactic acid (also called lactate).
The product of glycolysis in the cytoplasm is pyruvic acid (= pyruvate). If there is not enough oxygen for the mitochondria to oxidize the pyruvic acid, the enzyme lactic acid (or lactate) dehydrogenase, which is in the cytoplasm, reduces the pyruvic acid to lactic acid.
It produces lactic acid.
Lactic acid is an organic substance produced when a muscle is generating energy in the absence of oxygen through a process called anaerobic metabolism. This can happen during intense exercise when the muscles cannot get enough oxygen to meet their energy needs.
Lactate is the end-product of anaerobic respiration in exercising muscle. It is produced when the demand for energy exceeds the supply of oxygen to the muscle cells, leading to the conversion of pyruvate to lactate.
True. During anaerobic conditions, muscles can undergo fermentation to produce energy in the absence of oxygen. This process results in the production of lactic acid as a byproduct, which can lead to muscle fatigue and soreness.
Tissues with high glycolytic capacity, such as skeletal muscle and certain parts of the brain, can survive longer in anaerobic conditions by relying on glycolysis for energy production. This allows them to generate ATP from glucose without the need for oxygen. However, prolonged anaerobic conditions can lead to the buildup of lactic acid and eventual tissue damage.
2 ATP from glycolysis, as the rest of the process does not go on!
Glucose
Lactic acid is produced in muscles when there is insufficient oxygen (anaerobic respiration). Accumulation of lactic acid can lead to muscle cramping and fatigue.
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.
During anaerobic fermentation of glucose, the primary substance produced is ethanol in alcoholic fermentation, or lactic acid in lactic acid fermentation. In both processes, glucose is converted into energy, releasing byproducts such as carbon dioxide and either ethanol or lactic acid, depending on the organism involved. Yeasts typically perform alcoholic fermentation, while certain bacteria and muscle cells in animals carry out lactic acid fermentation.
Lactic acid is in high concentration in a fatigued muscle. It is produced during anaerobic metabolism when the oxygen supply is limited, leading to an accumulation of lactic acid in the muscle tissue, contributing to the sensation of fatigue.
A by-product of glycolysis in anaerobic conditions is lactic acid. This buildup of lactic acid can lead to muscle fatigue and soreness during intense physical activity.