Lactic

Lactic acid, the focus of many of Meyerhof's early studies - was known to accumulate in muscle tissue and was considered a by-product of fermentation in muscle, much as alcohol and carbon dioxide are by-products of yeast fermentation.

Otto Meyerhof and the Physiology Institute: the Birth of Modern Biochemistry 2010

Lactic acid begins to accumulate when you exercise at 85 to 90 percent of your maximum heart rate, above the aerobic zone of 60 to 80 percent.

SO STRESSED William Kent Krueger 2010

Lactic acid is simply a chemical, a by-product of what happens when your muscles are working.

Zero Regrets Apolo Ohno 2010

Lactic acid begins to accumulate when you exercise at 85 to 90 percent of your maximum heart rate, above the aerobic zone of 60 to 80 percent.

SO STRESSED William Kent Krueger 2010

Lactic acid is simply a chemical, a by-product of what happens when your muscles are working.

Zero Regrets Apolo Ohno 2010

Lactic acid is simply a chemical, a by-product of what happens when your muscles are working.

Zero Regrets Apolo Ohno 2010

Lactic acid fermentation breaks down the pyruvate into lactic acid.

Fermented Food Isn't Cultured Food Steve Carper 2007

Lactic acid sours milk, and gives yogurt and other forms of sour milk such as koumiss, kefir, and leban their distinct flavor.

Fermented Food Isn't Cultured Food Steve Carper 2007

Lactic acid fermentation breaks down the pyruvate into lactic acid.

Archive 2007-09-01 Steve Carper 2007

Lactic acid can impair muscle function for awhile, preventing you from sprinting efficiently at the end of the race.

Dr. Jon LaPook: Stretching: The Truth 2009