Match each product of pyruvate metabolism with the condition under which it is produced. Drag each item to the appropriate bin.

Lactate: fermentation in human muscle Ethanol: fermentation in yeast and bacteria Acetyl CoA: aerobic oxidation (In the presence of oxygen, human cells carry out aerobic respiration, which yields acetyl CoA. In the absence of oxygen, human cells can carry out lactic acid fermentation, which yields lactate. Yeasts and many bacteria carry out alcohol fermentation, which takes place under anaerobic conditions, and produces ethanol)

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.