Biology, 16.04.2020 00:45 dorothybean

Select the statements that are true for lactic acid fermentation carried out in muscle cells.

a. This process results in a net synthesis of NADH .
b. This process increases the pH in the muscle fibers.
c. This process is inhibited by ATP .
d. This process releases energy.
e. This process is inhibited by AMP .

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Answer from: lesliegarza0805

The statements that are true for lactic acid fermentation carried out in muscle cells are:

This process is inhibited by ATP.This process releases energy.

Fermentation is an incomplete oxidation process that does not require oxygen to take place.

It is a catabolic process, that is, the transformation of complex molecules into simple molecules and the generation of chemical energy in the form of ATP (Adenosine Triphosphate).

In fermentation, ATP synthesis is accomplished by phosphorylation at the substrate level, where the energy-rich phosphate bonds of a phosphorylated organic intermediate are transferred directly to ADP to synthesize ATP. Lactic fermentation consists of a partial oxidation of glucose, carried out by lactic bacteria or by muscle cells (when they run out of oxygen to breathe).Specifically, this process generates ATP but produces lactic acid as a by-product, which produces, when it accumulates, the painful sensation of muscle fatigue.

Therefore, we can conclude that the statements that are true for lactic acid fermentation carried out in muscle cells are: this process is inhibited by ATP and releases energy.

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Answer from: ashleymunoz928

option a, c and d

Explanation:

In lactic acid fermentation, this process produces NADH, lactic acid and 2 ATP molecules. this process decreases the pH in the muscle fibers. If there is enough ATP in the fibers, the process is inhibited. and this process is stimulated to release energy in the absence of oxygen.

Answer from: Quest

answer; ///i believe the correct answer is (aids) acquired immune deficiency syndrome;

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characterization of nanoparticles is a critical step in nanomaterial production as it provides information of dimension, morphology, surface charge, distribution and degree of surface functionalization.

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Select the statements that are true for lactic acid fermentation carried out in muscle cells.
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