Lactic acid fermentation

Related BrainMass Solutions

• Trematol Poisoning

  Fermentation and blood pH Lactic acid is produced in our cells in the absence of sufficient oxygen in a process called fermentation.

• Lactic Acid Production

  First, the overproduction of lactic acid is evidence that fermentation is occurring on a large scale.

• Cell Biology

  Sugars are the common substrate of fermentation, and typical examples of fermentation products are ethanol, lactic acid, and hydrogen.

• Relationship between photosynthesis and cellular respiration

  Lactic acid fermentation is done by a variety of animals, including humans. Our muscles, under local anaerobic conditions, can switch to lactic acid fermentation to keep production of ATP for use in muscle contraction going.

• Photosynthesis v/s Respiration: Organisms, ATP, Fermentation

  In fermentation, glucose is broken down and produces energy and carbon dioxide, as well as alcohol (in yeast) or lactic acid (in people). (This lactic acid makes your muscles sore after a tough workout.)

• Metabolism During Heart Attack

  This slows oxidative phosphorylation in mitochondria rerquiring the cell to resort to fermentation, producing lactic acid to regenerate NAD+ for glycolysis.

• Why do streptococcus bacteria grow slowly?

  They can not make cytochrome and as a result obtain their energy by fermentation resulting in lactic acid. They can not perform oxidative phosphorylation.

• Concept map on metabolism

  In lactate fermentation, the NADH produced by glycolysis is used to reduce pyruvate to lactic acid. There is one more fate of pyruvate that is alcoholic fermentation.

• Mictochondrial density in different skeletal muscle types

  These cells generate ATP by the anaerobic fermentation of glucose to lactic acid. They are designed for quick bursts of intense activity, susceptible to lactic acid buildup/fatigue and therefore not useful for sustained performance.