Industries that use synthetic rubber include automotive (for tires, hoses, seals), aerospace (for gaskets, O-rings), construction (for seals, gaskets), and healthcare (for medical supplies like gloves, tubing).

The balanced chemical equation for lactic acid fermentation is: C6H12O6 (glucose) → 2 C3H6O3 (lactic acid) + 2 ATP + 2 H2O. This process occurs in bacteria and muscle cells under anaerobic conditions, producing lactic acid as the end product.

No, lactic acid is typically produced during the fermentation process of dairy milk or other lactose-containing products by lactic acid bacteria. Rice milk, being plant-based, does not contain lactose and therefore does not produce lactic acid in the same way.

In athletes, blood lactic acid levels typically range from 0.5 to 2.0 mmol/L at rest. During intense exercise, levels can increase significantly, reaching upwards of 10 mmol/L or more. Monitoring lactic acid levels can provide insights into an athlete's training intensity and lactate threshold.

Lactic acid is generally considered safe for use in food, pharmaceuticals, and cosmetics. However, concentrated lactic acid can be corrosive and irritating to the skin, eyes, and respiratory system. Proper precautions should be taken when handling high concentrations of lactic acid.

The pH of a solution containing lactic acid at 20% dissociation can be calculated using the Henderson-Hasselbalch equation, pH = pKa + log([A-]/[HA]), where the pKa of lactic acid is 4.4. Given that lactic acid is 20% dissociated, [A-] = 0.2 and [HA] = 0.8. Plugging these values into the equation gives pH = 4.4 + log(0.2/0.8) ≈ 3.4.

Lactic acid is broken down into lactate by the enzyme lactate dehydrogenase in a process called lactic acid fermentation. This conversion helps to regenerate NAD+ so that glycolysis can continue in the absence of oxygen.

Lactic acid formation is often accompanied by muscle fatigue and soreness during intense or prolonged exercise. It is a byproduct of anaerobic metabolism when the body breaks down glucose for energy production in the absence of sufficient oxygen.

Both lactic acid fermentation and alcoholic fermentation produce energy in the form of ATP and end products such as lactic acid or ethanol, respectively. These processes help to generate energy in the absence of oxygen.

Both lactic acid fermentation and alcoholic fermentation produce ATP as a form of energy for the cells. Additionally, both processes also produce waste products, such as lactic acid in lactic acid fermentation and ethanol in alcoholic fermentation.

Cardiovascular fitness plays a significant role in lactic acid buildup because a well-conditioned cardiovascular system helps efficiently deliver oxygen to working muscles, which can help delay the onset of lactic acid accumulation. Better cardiovascular fitness can also improve the body's ability to clear lactic acid during exercise, reducing the buildup and delaying fatigue.

Both lactic acid fermentation and alcoholic fermentation produce energy (in the form of ATP) and end products that help regenerate NAD+ so that glycolysis can continue. Lactic acid fermentation produces lactic acid, while alcoholic fermentation produces ethanol and carbon dioxide.

Cracking your knuckles does not release lactic acid. The sound comes from bubbles of gas that form in the synovial fluid in your joints when you stretch or bend them. It does not have any known impact on lactic acid release in the body.

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.

You breathe in fresh air which contains the oxygen you need. you get rid of carbon dioxide when you breathe out stale air

The fermentation of milk occurs to form curd, of course lactic acid is released.

Pyruvate+NADH--->Lactate + NAD+ +ATP

it makes the dough rise, and then the bread would be fluffier and would also taste better. hope this helps. :) XD

Howdy there!

Negative control for a fermentation lab should have the substrate in the vessel, and it should be very sterile so no contamination doesn't happen (make sure to label them vessels well). Secondly, the negative control vessel should not be inoculated with the microbe, like yeast, in it at all because you want no response. If there is a response, it could be contamination or you mistakenly inoculated with the microbe which fermented the substrate.

Hope this helped you plenty! 😄

Sugar from plant material is converted into ethanol and carbon dioxide by fermentation. The enzymes found in single-celled fungi (yeast) are the natural catalysts that can make this process happen: Unlike ethene, sugar from plant material is a renewable resource.

Phosphorylase is an enzyme which joins with Glucose-1-phosphate together to make larger starch molecules. it is an example of synthesis (a joing together enzyme)

There are three things. They are CO2,ethanol and ATP

It Builds up when you exersize and muscle cant get enough oxygen. its another way of creating energy.