Table of contents

1. Introduction to Anatomy & Physiology5h 43m
2. Cell Chemistry & Cell Components12h 36m
3. Energy & Cell Processes10h 6m
4. Tissues & Histology10h 3m
5. Integumentary System2h 20m
6. Bones & Skeletal Tissue2h 16m
7. The Skeletal System2h 35m
8. Joints2h 17m
9. Muscle Tissue2h 33m
10. Muscles1h 11m
11. Nervous Tissue and Nervous System1h 35m
12. The Central Nervous System1h 6m
- Introduction to the Central Nervous System
  18m
- The Cerebrum
  48m
13. The Peripheral Nervous System1h 26m
14. The Autonomic Nervous System1h 38m
15. The Special Senses2h 41m
16. The Endocrine System2h 48m
17. The Blood3h 22m
18. The Heart3h 42m
19. The Blood Vessels3h 35m
20. The Lymphatic System3h 16m
21. The Immune System14h 37m
22. The Respiratory System3h 20m
23. The Digestive System2h 5m
24. Metabolism and Nutrition4h 0m
25. The Urinary System2h 39m
26. Fluid and Electrolyte Balance, Acid Base Balance37m
27. The Reproductive System2h 5m
28. Human Development1h 21m
29. Heredity3h 32m

3. Energy & Cell Processes

Fermentation & Anaerobic Respiration

Anatomy & Physiology

3. Energy & Cell Processes

Fermentation & Anaerobic Respiration

Previous problemNext problem

0:39 minutes

Problem 10

Textbook Question

Compare and contrast fermentation as it occurs in your muscle cells and in yeast cells.

Verified step by step guidance

Identify the main purpose of fermentation in both muscle cells and yeast cells. Fermentation primarily serves as an alternative pathway for ATP production when oxygen is scarce.

Examine the type of fermentation that occurs in muscle cells, which is lactic acid fermentation. This process converts pyruvate into lactic acid and generates ATP.

Explore the type of fermentation that occurs in yeast cells, known as alcoholic fermentation. This process converts pyruvate into ethanol and carbon dioxide, also producing ATP.

Discuss the conditions under which each type of fermentation occurs. In muscle cells, lactic acid fermentation is typically triggered during intense exercise when oxygen levels are low. In yeast, alcoholic fermentation occurs in anaerobic conditions, such as in brewing and baking environments.

Compare the end products and their effects on the cell and the environment. Lactic acid can lead to muscle fatigue and soreness, while ethanol and carbon dioxide are expelled from the yeast cells and are used in food and beverage industries.

Verified video answer for a similar problem:

This video solution was recommended by our tutors as helpful for the problem above

Video duration:

39s

Play a video:

Was this helpful?

Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Fermentation

Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol in the absence of oxygen. It allows cells to generate energy when oxygen is scarce. In both muscle and yeast cells, fermentation serves as an alternative pathway for ATP production, enabling survival under anaerobic conditions.

Lactic Acid Fermentation

Lactic acid fermentation occurs in muscle cells when oxygen levels are low, leading to the conversion of glucose into lactic acid and ATP. This process is crucial during intense exercise when the demand for energy exceeds the oxygen supply, resulting in temporary muscle fatigue due to lactic acid accumulation.

Alcoholic Fermentation

Alcoholic fermentation is the process by which yeast cells convert glucose into ethanol and carbon dioxide. This type of fermentation is utilized in brewing and baking, where the carbon dioxide produced causes dough to rise and contributes to the alcoholic content in beverages. It is distinct from lactic acid fermentation in both the end products and the organisms involved.