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How can the knowledge about fermentation explain the origin of muscle cramps and pains after intense physical exertion?
A typical fermentation process because of oxygen scarcity happens in the muscle tissue. Under intense use muscles demand too much energy (ATP) and consume much more oxygen to make that energy. High consumption leads to oxygen scarcity and the muscle cells start to make lactic fermentation trying to satisfy their energetic requires. In this situation muscle pain, cramps and fatigue are because of the lactic acid released by fermentation.
Cnidaria - Protozoa The mature medusoid jellyfishes like Aurelia are the sexual stages. Sperms and eggs produced in the dissimilar (male and female) individuals ale released i
Define the Operations of a Public Nutritionist? A public nutritionist can perform the following: In the hospital-based set up, she is a part of the team delivering thera
Advantages and disadvantages of protozoa
We are living in an unprecedented age of biological discovery and the application of biological knowledge. Programmed DNA sequencing delivered, in the year of 2001 over the 2.6
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Technique : The suitability of the pulmonary autograft for aortic valve replacement has to be studied by accurate measurement by echocardiogram of the aortic and pulmonary annuli.
In a plasma membrane, which of the below provides a general barrier to the movement of molecules? a) Lipids b) Proteins c) Carbohydrates d) all of these Answer: a
How Vaginal infections cause Sulfonamide creams, other ''broad-spectrum'' vaginal preparations, and currently available preparations of Lactobacillus species or dairy products
In general what are the reagents and products of fermentation? In fermentation glucose (sugar) is degraded into pyruvic acid (every glucose molecule forms two pyruvic acid mole
Chelating agents Oxalates: Only a few plants contain sufficient amounts of sodium and potassium oxalate to be considered toxic. Moreover, ruminants that consume these plants
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