Final answer:
Anaerobic respiration in yeast produces ethanol and carbon dioxide, while in muscle cells, it produces lactate. Both processes yield approximately 2 ATP per glucose molecule, which is much less than the yield from aerobic respiration.
Step-by-step explanation:
Two ways in which anaerobic respiration of glucose in yeast is different from anaerobic respiration in a muscle cell are:
- End products: In yeast cells, anaerobic respiration (also known as fermentation) results in the production of ethanol and carbon dioxide. In contrast, anaerobic respiration in muscle cells results in the production of lactate (lactic acid).
- Energy yield: Both yeast and muscle cells produce ATP via glycolysis under anaerobic conditions. However, this process is far less efficient compared to aerobic respiration. Approximately 2 ATPs are produced per glucose molecule in both yeast and muscle cell fermentation, unlike the greater yield of approximately 36 ATPs per glucose molecule in aerobic respiration.
In yeast, this type of anaerobic respiration is crucial for processes such as winemaking, where the production of ethanol and carbon dioxide contributes to the alcoholic content and carbonation.
In muscle cells, anaerobic respiration allows for a quick burst of energy by converting glucose to lactate when oxygen is scarce, although this leads to the possibility of muscle fatigue due to the accumulation of lactate.