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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.
Advantage and disadvantages of Fensom and Spanner Electroosmotic Flow Hypothesis The model has several advantages over Munch's model. The presence of P- proteins, and the occl
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how energy enters and then flows through a biological system
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It contain four steps. They are: Attachment to host Proliferation Invasion of host tissue Toxin-induced damage to host cell
Q. How execute the two complementary nucleotide chains of the DNA facilitate the replication process of the molecule? The fact that DNA molecule is made of two polynucleotide c
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