Compare and contrast fermentation as it occurs in your muscle cells and in yeast cells.

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1. Identify the main purpose of fermentation in both muscle cells and yeast cells, which is to regenerate NAD+ from NADH, allowing glycolysis to continue producing ATP in the absence of oxygen.
2. Explain the process of fermentation in muscle cells, focusing on the conversion of pyruvate into lactate (lactic acid) by the enzyme lactate dehydrogenase, and how this process helps in regenerating NAD+.
3. Describe the fermentation process in yeast cells, emphasizing the conversion of pyruvate into ethanol and carbon dioxide. Highlight the role of the enzymes pyruvate decarboxylase and alcohol dehydrogenase in this process.
4. Discuss the conditions under which each type of fermentation occurs, noting that muscle cell fermentation happens during intense exercise when oxygen is scarce, while yeast fermentation occurs in anaerobic conditions such as brewing and baking.
5. Compare the end products of fermentation in the two cell types, pointing out that lactic acid is the main product in muscle cells, whereas ethanol and carbon dioxide are the primary products in yeast cells.