Fermentation is the process of producing ATP in the absence of oxygen. There are many types of fermentation in which the most commonly known are alcohol fermentation and lactic acid fermentation.
Alcohol fermentation is defined as the conversion of sugar into into cellular energy(ATP) and into ethanol and carbon dioxide as waste products.
Lactic acid fermentation is the process by which glucose and other six-carbon sugar are converted into cellular energy and the metabolite lactate(lactic acid in solution).
Alcohol fermentation and lactic acid fermentation both function in the oxidation of NADH to NAD+.
Pyruvate is converted to lactate by anaerobic reduction, which results in NADH being converted back to NAD+ and thus NAD+ is needed again to complete the sixth step in glycolysis. Another method of producing free NAD+ is fermentation of ethanol. Yeast is a prime example, as they produce ethanol from pyruvate during anaerobic fermentation.
The principle underlying this change is called progression. This principle tells us that when your fitness level improves, your body has adjusted to your regular routine; thus, you will feel less sore than when you started the squats three weeks ago. During this time, your muscles have developed<span> and your body has adopted to the stress brought about by your exercise. </span>
The particles in a solid are tightly packed and locked in place. The particles in a liquid are close together, but they are able to move/slide/flow past each other. The particles in a gas are fast moving and are able to spread apart from each other.
