Carried away by blood and oxidized (converted to energy). The remaining percentage is converted into Glycogen and then used as energy.
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Most of the lactic acid remaining after exercise is converted back into glucose by the liver through a process called gluconeogenesis. This glucose can then be used as energy by the body or stored as glycogen in the muscles and liver for future use.
The two main types of lactic acid are L-lactic acid and D-lactic acid. They are optical isomers, meaning they have the same chemical formula but differ in the arrangement of atoms. L-lactic acid is the form produced in the human body during strenuous exercise, while D-lactic acid is produced by certain bacteria.
Lactic acid fermentation is a type of fermentation that sometimes occurs in humans. This process occurs in muscle cells when the oxygen supply is limited during intense exercise, leading to the production of lactic acid as a byproduct.
Anaerobic respiration in muscle cells during strenuous exercise produces lactic acid as a byproduct. This buildup of lactic acid can cause muscle fatigue and soreness.
When the body is unable to supply enough oxygen to the muscles during intense exercise, it produces lactic acid as a byproduct of anaerobic metabolism. This buildup of lactic acid can lead to muscle fatigue, soreness, and a burning sensation.
Lactic acid fermentation is used by certain bacteria and fungi, but the most common example is in muscle cells in animals. During intense exercise when oxygen is limited, muscle cells switch to lactic acid fermentation to continue producing energy from glucose.