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Virtually all research suggests that today's typical American family is
Lactate Fermentation
An anaerobic metabolic process by which glucose or other six-carbon sugars are converted into cellular energy and the metabolite lactate, which is typical in muscle cells under high demand for energy.
Yogurt Production
The process of fermenting milk with specific bacterial cultures to produce yogurt, a thick, creamy, and slightly sour dairy product.
Alcoholic Fermentation
A biological process by which sugars such as glucose, fructose, and sucrose are converted into cellular energy, producing ethanol and carbon dioxide as byproducts.
Lactate Fermentation
A biological process occurring without oxygen where glucose or similar six-carbon sugars are transformed into cellular energy and lactate as a metabolic byproduct.
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