Biology

Biology, 03.08.2019 04:00, homework1911

Lactic acid fermentation is the process by which the muscles produce energy when oxygen is not present. a. true b. false

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Biology, 22.06.2019 19:30, ciaotaylor

On a backpacking trip, kenny hikes all day at a steady pace, covering 30 kilometers and burning 4000 calories. at the school track, janelle runs the 100-meter sprint in 13.5 seconds, burning 10 calories. afterward, janelle’s leg muscles are aching and she is breathing hard, while kenny maintains normal breathing all day, even though he burns 400 times more calories than janelle. which two statements offer the best explanation for this phenomenon? a. if the aerobic pathway—cellular respiration—cannot meet the energy demand, then the anaerobic pathway—lactic acid fermentation—starts up, resulting in lactic acid buildup and "oxygen debt." b. aerobic cellular respiration produces more energy, but its use is limited because of lactic acid buildup in the muscles and the resulting "oxygen debt." c. after about 90 seconds of intense exercise, the muscles become depleted of oxygen, and anaerobic respiration can no longer function to produce atp, resulting in "oxygen debt." d. the rate of energy demand determines how the muscles will obtain energy, either from cellular respiration or from lactic acid fermentation if not enough oxygen is present.

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Biology, 26.06.2019 05:30, cleatcucarol

What feature of alcohol fermentation makes it more suitable for the baking process than lactic acid fermentation? a. alcohol fermentation generates nad+ from nadh, but lactic acid fermentation generates nadh from nad+. b. carbon dioxide gas is produced as a by-product of alcohol fermentation but not lactic acid fermentation. c. yeasts can use alcohol fermentation, but only human muscle cells can use lactic acid fermentation. d. the products of alcohol fermentation are edible but those of lactic acid fermentation is not edible

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Biology, 19.07.2019 14:10, enevjordan

What feature of alcohol fermentation makes it more suitable for the baking process than lactic acid fermentation? alcohol fermentation is a faster process than lactic acid fermentation. alcohol fermentation produces carbon dioxide gas as a by-product. alcohol fermentation can occur in the high temperatures of an oven. alcohol fermentation’s products are edible, unlike the products of lactic acid fermentation

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Biology, 22.07.2019 06:30, nestergurl101

What feature of alcohol fermentation makes it more suitable for the baking process than lactic acid fermentation? a.alcohol fermentation is a faster process than lactic acid fermentation. b.alcohol fermentation produces carbon dioxide gas as a by-product. c.alcohol fermentation can occur in the high temperatures of an oven. d.alcohol fermentation’s products are edible, unlike the products of lactic acid fermentation.

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