Answer:
Lactate: fermentation in human muscle
Ethanol: fermentation in yeast and bacteria
Acetyl CoA: aerobic oxidation
Explanation:
Lactate is produced in lactic fermentation in human muscle. Lactic fermentation in muscle cells is a process that occurs alternatively, in situations where the body does not perform aerobic respiration. Considered a short-term metabolic device, activated when the body is subjected to intense physical effort under conditions of low muscular oxygenation.
Alcoholic Fermentation, also known as ethanol fermentation, is the anaerobic pathway performed by yeast and some bacteria, in which simple sugars are converted to ethanol and carbon dioxide. Yeasts usually function under aerobic conditions, either in the presence of oxygen, but are also capable of functioning under anaerobic conditions, or in the absence of oxygen. When oxygen is not readily available, fermentation alcoholic beverages occur in the yeast cell cytoplasm.
Acetyl CoA results from aerobic oxidation. This process occurs in mitochondria during cellular respiration, where pyruvate, the product of glycolysis, can be substituted, and often is, by fatty acids. This is because pyruvic acid is used to form a compound called Acetyl Coenzyme A or Acetyl CoA. In this sense, Acetyl CoA can also be produced by the degradation of fatty acids by a reaction called β oxidation.
Answer:
The model appears to show the carbon dioxide molecules entering the blood cell and the oxygen molecules existing the cell.
The factors that affect temperature or altitude latitude and distance from sea the height measured from sea level is called altitude when the latitude increases the distance from the Sun Also increases so the temperature gradually decreases
1. T
3. Molecules
I hope this helps, sorry didn't know 2
Answer:
Through natural selection, those organisms which have better adaptations to survive in an environment are able to live and pass on their alleles to their offsprings. Hence, any trait which is beneficial to an organism will be favoured by natural selection.
As tissue pockets is a trait which is required by the shrimps, hence with the passage of time shrimp population having tissue pockets will increase and will be favoured by nature.
