How does fermentation that causes dough to rise differ from fermentation in muscles?

Explanation:

The alcoholic frementation is responsible for rising up of the dough due to the release of carbon dioxide as the byproduct of the reaction.

The lactic acid fermentation occurs during intensive workouts. The glucose in the muscle is broken down into lactic acid as a byproduct in the absence of oxygen. This results in cramps and muscle rigidity.

the answer is d   for sure : )