Lab Exercise 10C, the purpose of adding NaCl (table salt) to Pizza Dough is to:  a.    catalyze oxidation of fatty acids to lactic acid b.    carry H2 reducing equivalents during the baking process  c.    hydrolyze alcohol so that it does not accumulate in the dough d.    tighten cross-linkages in the gluten matrix making the dough more elastic and chewy  e.    control how fast yeast cells produce CO2 during the leavening process

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Exercise 3 The MTT assay is a widely used assay to study cell viability. It measures cellular metabolic activity, which serves an indicator of cell viability, proliferation and cytotoxicity. This non- radioactive colorimetric assay is based on the reduction of a yellow tetrazolium salt (3-(4,5- dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide or MTT) to purple formazan crystals by metabolically active cells. Viable cells contain NAD(P)H-dependent oxidoreductase enzymes that reduce the MTT to formazan. The insoluble formazan crystals are dissolved and the resulting coloured solution is quantified by measuring absorbance at 500-600nm using a multi-well spectrophotometer. The darker the solution, the greater the number of viable, metabolically active cells! Exercise 3.1 MTT protocol Your colleagues in the School of Biology and Environmental Science discovered an unusual looking green algae on a recent fieldtrip to Costa Rica. They have provided you with some extracts from the plant…