During fermentation, yeast cells convert pyruvate to ethanol and CO2. Fermentation also occurs in human muscle cells when oxygen is depleted. In the case of muscle cells, what are the by-product(s) of the fermentation of pyruvate?1. Oxygen and ATP2. Ethanol and Co23. Lactic acid 4. Sugar and protein5. ATP and NADH

option 3 lactic acid

Explanation:

In the muscle cell, during strenuous exercises, the oxygen cannot be taken to the respiratory system fast enough to allow for aerobic respiration to occur. thus, for continuous production of ATP, the muscle cell have to reduce pyruvate in the process of lactic acid fermentation to give rise to Lactic acid, ethanol and carbondioxide. this way, the cell can continue to produce ATP but in low amounts compared to aerobic respiration, although accumulation of lactic acid can lead to muscle fatigue and pain.

the father in the first generation probably had the recessive colorblind trait in his x chromosome. if he and his wife both had the colorblind trait, even if she had 1 recessive and 1 dominant, then that trait would be passed on to their kids.

(since you didn't attach the family tree this is just an assumption)

after a the power stroke, adp is released, but the cross-bridge formed is still in place. atp then binds to myosin, moving the myosin to its high-energy state, releasing the myosin head from the actin active site.