How does fermentation that causes dough to rise differ from fermentation in muscles?
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The dough is rising because of carbon dioxide. In humans cells, lactic acid fermentation is performed. When we are working out, our body and muscles require more oxygen, and energy.
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Carbon dioxide-the product, is the reason why the dough rises. Fermentation in muscles (lactic fermentation) happens during intense workouts. Although there is a presence of oxygen, muscles use oxygen faster than it could be replaced.
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