Carb. Complexity & the Rate of Lactic Acid Fermentation
School Name
Heathwood Hall Episcopal School
Grade Level
11th Grade
Presentation Topic
Physiology and Health
Presentation Type
Non-Mentored
Abstract
From a 1986 study on an athlete’s anaerobic work capacity, scientists Ronald Bulbulian, Wilcox, R. Anthony, and Barbara L. Darabos concluded that anaerobic processes need to be taken into account when attempting to predict race outcomes. Diving further into the realm of anaerobic capacity, this study aims to investigate the relationship between carbohydrate complexity and lactic acid production in order to determine the optimal components and timing of a pre-performance meal for athletes. Throughout this experiment, the pH of each solution with carbohydrate solutes of varying degrees of complexity and Lactobacillus acidophilus was measured in order to estimate the relative amount of lactic acid present. Based on the results gathered, the makeup of an athlete’s 5 hour pre-performance meal was found to be less significant than the content of meals eaten between 20 and 24.5 hours before a performance. Within the latter time block, starch was determined to be an essential component of meals that would provide optimal energy. Many athletes are aware of lactic acid but don’t know how to effectively deal with it. This study aims to remove some of the ambiguity associated with pre-performance meals, therefore fueling athletes of the future as they continue to attempt to break barriers. on an study pre-performance meal was found to be less significant than the content of meals eaten between 20 and 24.5 hours before a performance. Within the latter time block, starch was determined to be an essential component of meals that would provide optimal energy. Many athletes are aware of lactic acid but don’t know how to effectively deal with it. This study aims to remove some of the ambiguity associated with pre-performance meals, therefore fueling athletes of the future as they continue to attempt to break barriers.
Recommended Citation
Wells, Logan, "Carb. Complexity & the Rate of Lactic Acid Fermentation" (2026). South Carolina Junior Academy of Science. 29.
https://scholarexchange.furman.edu/scjas/2026/all/29
Location
Furman Hall 127
Start Date
3-28-2026 9:45 AM
Presentation Format
Oral and Written
Group Project
No
Carb. Complexity & the Rate of Lactic Acid Fermentation
Furman Hall 127
From a 1986 study on an athlete’s anaerobic work capacity, scientists Ronald Bulbulian, Wilcox, R. Anthony, and Barbara L. Darabos concluded that anaerobic processes need to be taken into account when attempting to predict race outcomes. Diving further into the realm of anaerobic capacity, this study aims to investigate the relationship between carbohydrate complexity and lactic acid production in order to determine the optimal components and timing of a pre-performance meal for athletes. Throughout this experiment, the pH of each solution with carbohydrate solutes of varying degrees of complexity and Lactobacillus acidophilus was measured in order to estimate the relative amount of lactic acid present. Based on the results gathered, the makeup of an athlete’s 5 hour pre-performance meal was found to be less significant than the content of meals eaten between 20 and 24.5 hours before a performance. Within the latter time block, starch was determined to be an essential component of meals that would provide optimal energy. Many athletes are aware of lactic acid but don’t know how to effectively deal with it. This study aims to remove some of the ambiguity associated with pre-performance meals, therefore fueling athletes of the future as they continue to attempt to break barriers. on an study pre-performance meal was found to be less significant than the content of meals eaten between 20 and 24.5 hours before a performance. Within the latter time block, starch was determined to be an essential component of meals that would provide optimal energy. Many athletes are aware of lactic acid but don’t know how to effectively deal with it. This study aims to remove some of the ambiguity associated with pre-performance meals, therefore fueling athletes of the future as they continue to attempt to break barriers.
