Lactic Acid Quotes

To help my muscles rebuild after I work out, I have a small serving of cottage cheese.

In the course of the 1920s and 1930s, great progress was made in the study of the intermediary reactions by which sugar is anaerobically fermented to lactic acid or to ethanol and carbon dioxide.

It's a question of spreading the available energy, aerobic and anaerobic, evenly over four minutes. If you run one part too fast, you pay a price. If you run another part more slowly your overall time is slower.

You can't really sit around when you're sore. You've got to get up and work all that lactic acid out.

You're pulling 4-5G for a lot of the corners around the lap. We build up lactic acid because there are a lot of vibrations in the car, and you have to have strong legs to hit the brake pedal. We need to be fit to do every lap at 100%.

When there is no oxygen the muscles become acidic and we can't perform any more.

The way yogurt works is you take the old yogurt culture and you put it in milk. You have to put enough of the old culture in, and then that old culture will convert the milk into yogurt.

As is known, the sugar molecule as it passes through lactic acid can easily be split by purely chemical means.

When you ride fast and then rest for a bit, it causes a spike in your heart rate and helps your body deal with lactic acid. But you don't need to make it too complicated. Yorkshire is perfect because the hills work as intervals - you ride up them hard and then recover before the next one. Or you can just sprint to the next tree or lamppost.

You can't reduce lactic acid, but you can increase your tolerance to it. I do this through running or cycling, but it's a good idea to match your training bout to the type of dance you do.

I propose to provide proof... that just as always an alcoholic ferment, the yeast of beer, is found where sugar is converted into alcohol and carbonic acid, so always a special ferment, a lactic yeast, is found where sugar is transformed into lactic acid. And, furthermore, when any plastic nitrogenated substance is able to transform sugar into that acid, the reason is that it is a suitable nutrient for the growth of the [lactic] ferment.