Honors Biology classes smelled like a bakery today as students explored the mechanism of anaerobic fermentation by making bread.  When yeast cells do not have oxygen for cellular respiration, they make energy by “short-circuiting” the process using anaerobic fermentation.  Our bodies have their own version of this process but a by-product is lactic acid.  Have you ever felt like your muscles are fatigued after a really strenuous workout?  Bingo!

That’s lactic acid built up in your muscles.  Of course, we cannot deny our love affair with yeast fermentation since the other great product of this process is…you guessed it, Budweiser.