Fermentation occurs only when there is not sufficient oxygen available to permit aerobic reactions. (Note, this isn’t pictured in that overall picture at the top of this post).
Let’s pretend your muscles don’t have enough oxygen to attach these “hot potato” hydrogens onto oxygen. The NAD will then reattach these hydrogens back onto the middle carbon of each pyruvate to create lactic acid. The same way pyruvate is known as pyruvic acid, lactate is also called lactic acid, they are the same thing.
The cell membrane is selectively permeable.
Hyaline cartilage makes up the costal cartilage that holds the ribs to the sternum. The most prevalent form of cartilage in the body is hyaline cartilage.
<h3>What is hyaline cartilage?</h3>
On the articulating surfaces of bones, in the larynx, trachea, and bronchi, as well as on the sternal ends of the ribs, hyaline cartilage is present. It imparts a rigid yet malleable form to the constructions.
Hyaline structures are connective tissues that anchor the ribs onto the sternum. Such structures and joints are robust because collagen fibers are present, but their mobility and flexibility are constrained. To reduce friction and provide cushioning at the joint surface, articular cartilage, also known as hyaline cartilage, covers the ends of bones.
Learn more about hyaline cartilage here:
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<span>A sequence of organisms through which energy is transferred, beginning with the primary producer, is a "Food Chain"
Hope this helps!</span>
Answer:
grass
Explanation:
grass produces the main source of energy for the food chain
