Respuesta :
Answer:
Lactic fermentation in muscle cells is a process that happens alternately, in the face of situations in the body does not perform aerobic respiration. It is a short-term metabolic process, activated only when the body is sometimes an intense physical effort under conditions of low muscle oxygenation.
Explanation:
During motor activity under anaerobic conditions, cells specifically catabolize glucose, transformed into two molecules of pyruvic acid, a small amount of ATP, producing two molecules of NADH2. Each pyruvic acid in reaction with the NADH2 molecules gives rise to two molecules of lactic acid, restoring enzymes and releasing other ATP molecules for cellular functioning. The anaerobic disadvantage in relation to aerobic is the physiological effects caused. Due to the extensive symptoms of fermentative activity, muscle cells contain a very high concentration of lactic acid, impairing the functioning of the cell. Among the effects, the body begins to feel pain and muscle fatigue. This occurs as the excess lactic acid spreads to the liver, where it is converted into pyruvic acid and subsequently into glucose stored in the form of glycogen, the conversion being called gluconeogenesis.
