i have two questions about cellular respiration that i cant get..:

1. why do you keep breating heavily for some time even after you have completed strenuous excercise? (i think this has to do with lactic acid fermentation???)
2. why do winemakers want to keep fermenting grapes in a sealed container?
THANKS!

in a 200 meter race muscular conractions are so vigorous that maximum aerobic respiration is unable to produce energy fast enough to meet the required demand.if the vigorous muscular contractions continue then extra energy has to be produced.the muscle cells carry out anaerobic respiration to produce extra energy.lactic acid is formed in the process.since there is insufficent oxygen to meet the demands of vigourous muscular contractions,the muscles are said to incur an oxygen debt.lactic acid concentrations build up slowly in the muscles,and may eventually become high enough to cause fatigue and muscular pains.the body then needs to rest and recover.during the period of rest,the breathing rate continues to be fast for some time.this is to provide sufficent oxygen to repay th oxygen debt.lactic acid is also removed from the muscles and transported to the liver.in the liver,some of the lactic acid is oxidised to produce energy.this energy is used to convert the remaining lactic acid into glucose.when the lactic acid is used up,the oxygen debt is repaid.glucose is then transported back to the muscles.the body is now ready for another race.

hope dat answeres ur 1st question.bye

1. After completing strenuous exercise, you may continue to breathe heavily for some time due to a process called "oxygen debt" or "excess post-exercise oxygen consumption" (EPOC). This phenomenon is not directly related to lactic acid fermentation but rather to the need for your body to recover and restore balance.

During strenuous exercise, your muscles require a large amount of energy to meet the increased demand. This energy is primarily produced through a process called aerobic respiration, which requires oxygen. However, when oxygen supply is insufficient to meet the demand, anaerobic respiration takes place, leading to the production of lactic acid.

After exercise, your body needs to recover and restore its oxygen levels. This is when the "oxygen debt" occurs. Although the exercise has ended, your body continues to breathe heavily to enhance oxygen intake. The oxygen is used to metabolize the lactic acid produced during exercise and convert it back into energy, carbon dioxide, and water. This process is known as lactic acid oxidation or aerobic respiration. As a result, you continue to breathe heavily even after exercise until the oxygen debt is repaid and your body regains its normal equilibrium.

2. Winemakers want to keep fermenting grapes in a sealed container primarily to control the fermentation process and ensure the production of high-quality wine. Fermentation is a crucial step in winemaking where the sugars in grapes are converted into alcohol by yeast through the process of alcoholic fermentation.

Sealing the container during fermentation has several advantages:

a. Control of Oxygen: By sealing the container, winemakers can limit the exposure of the fermenting grapes to oxygen. Oxygen can alter the flavor and aroma of the wine, causing undesirable characteristics or spoilage. By minimizing oxygen contact, winemakers can maintain the desired quality and prevent oxidation.

b. Carbon Dioxide Retention: During fermentation, yeast converts sugar into alcohol and carbon dioxide. In a sealed container, the carbon dioxide produced during fermentation is trapped, creating a protective layer over the wine, preventing oxidation, and reducing the risk of microbial contamination.

c. Temperature and Hygiene Control: Sealing the container provides better temperature control, as it helps to maintain a stable environment for fermentation. It also helps to prevent the entry of unwanted contaminants like bacteria or wild yeasts, which could negatively impact the wine's quality.

By fermenting grapes in a sealed container, winemakers can optimize the fermentation process and ensure consistent and high-quality wine production.