And when lactic acid fermentation takes place, we produce a lactic acid ionic acid molecule and that quickly dissociates into lactic acid and releasing that H plus ion. And so as the fermentation process takes place it increases the H plus concentration, that decreases the PH, increasing the acidity and that can cause damage to that exercising muscle tissue. And so what our cell does is to prevent damage due to that acidity our glycolysis process is shut down to prevent any further production of those H plus ions. And so we see a low PH can actually inhibit the activity of the phosphorptokinase. This is because as the cells rush to meet the high ATP demands fermentation produces lactic acid which dissociates into H plus ions and lactate ions and that increases acidity, drives the PH down and that can cause damage to that tissue. And so to prevent this from happening the glycolytic cycle is essentially turned off by inhibiting the phosphor fructokinase.