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The lactate threshold is a useful measure for deciding exercise intensity for training and racing in endurance sports (e.g., long distance running, cycling, rowing, long distance swimming and cross country skiing), but varies between individuals and can be increased with training.
VT1 is thought to reflect a person's anaerobic threshold — the point at which the oxygen supplied to the muscles no longer meets its oxygen requirements at a given work rate — and therefore lactate threshold — the point at which lactate begins to accumulate in the blood, because with ongoing dependence on anaerobic glycolysis, increasing ...
Acid–base and blood gases are among the few blood constituents that exhibit substantial difference between arterial and venous values. [6] Still, pH, bicarbonate and base excess show a high level of inter-method reliability between arterial and venous tests, so arterial and venous values are roughly equivalent for these.
Base excess is defined as the amount of strong acid that must be added to each liter of fully oxygenated blood to return the pH to 7.40 at a temperature of 37°C and a pCO 2 of 40 mmHg (5.3 kPa). [2] A base deficit (i.e., a negative base excess) can be correspondingly defined by the amount of strong base that must be added.
Excess post-exercise oxygen consumption (EPOC, informally called afterburn) is a measurably increased rate of oxygen intake following strenuous activity.In historical contexts the term "oxygen debt" was popularized to explain or perhaps attempt to quantify anaerobic energy expenditure, particularly as regards lactic acid/lactate metabolism; [1] in fact, the term "oxygen debt" is still widely ...
The consequence of such rapid glucose breakdown is the formation of lactic acid (or more appropriately, its conjugate base lactate at biological pH levels). Physical activities that last up to about thirty seconds rely primarily on the former ATP-CP phosphagen system. Beyond this time, both aerobic and anaerobic glycolysis-based metabolic ...
Undissociated lactic acid can cross the rumen wall to the blood, [29] where it dissociates, lowering blood pH. Both L and D isomers of lactic acid are produced in the rumen; [24] these isomers are metabolized by different metabolic pathways, and activity of the principal enzyme involved in metabolism of the D isomer declines greatly with lower ...
Lactic acid is used as a food preservative, curing agent, and flavoring agent. [51] It is an ingredient in processed foods and is used as a decontaminant during meat processing. [52] Lactic acid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis. [51]