Final answer:
Anaerobic respiration in yeast results in the production of ethanol and carbon dioxide through alcoholic fermentation, while muscle cells produce lactic acid through lactic acid fermentation. The regeneration of NAD+ for glycolysis also differs, wherein yeast contributes to wine and bread production, and muscle cells cope with intense exercise.
Step-by-step explanation:
There are two main ways in which anaerobic respiration of glucose in yeast differs from that in muscle cells. First, during fermentation, yeast cells convert glucose to ethanol and carbon dioxide, whereas muscle cells produce lactic acid as the end product of anaerobic respiration. This is a significant difference because yeast cells use the process of alcoholic fermentation, which is necessary for the production of products like bread and wine, while muscle cells undergo lactic acid fermentation, which can lead to muscle fatigue during intense exercise.
Secondly, the end products of these processes differ in that yeast fermentation not only produces ethanol and carbon dioxide but also regenerates NAD+, which is necessary for glycolysis to continue. In contrast, muscle cells produce lactic acid to regenerate NAD+, but this can lead to an acidic environment in the muscles when oxygen is scarce. The regeneration of NAD+ is critical as it allows glycolysis to continue, thereby providing a small but rapid supply of ATP during anaerobic conditions.