When the yeast cells have completely re-hydrated, measure out 1.8 mL of well-mixed yeast suspension (0.2% yeast) into each of two new 15 mL centrifuge tubes. Add 200 μL of a 10% (w/v) Sodium Azide*** in YGM solution to one of the 15 mL tubes with yeast suspension. Add 200 μl of YGM to the other 15 mL tube of yeast suspension for your Control. Let both tubes incubate at room temperature for 30 min, vortexing every ~5 minutes What is the % concentration of azide in this sample during metabolic inhibition? What is the % concentration of yeast in this sample during metabolic inhibition?
When the yeast cells have completely re-hydrated, measure out 1.8 mL of well-mixed yeast
suspension (0.2% yeast) into each of two new 15 mL centrifuge tubes.
Add 200 μL of a 10% (w/v) Sodium Azide*** in YGM solution to one of the 15 mL tubes with yeast suspension.
Add 200 μl of YGM to the other 15 mL tube of yeast suspension for your Control.
Let both tubes incubate at room temperature for 30 min, vortexing every ~5 minutes
What is the % concentration of azide in this sample during
What is the % concentration of yeast in this sample during metabolic inhibition?
Introduction :-
Yeast is a type of fungus that is commonly used in baking, brewing, and other industrial processes. Yeast cells play a crucial role in the production of alcoholic beverages, bread, and other fermented foods by converting sugar into alcohol and carbon dioxide through the process of fermentation.
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