“Differences in Yeast Cultures Through Antibiotics”

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“Differences in yeast cultures through antibiotics” Mario Rivera Biology 1401.H Department of Biology, The University of Texas-Pan American, Edinburg, Texas 78539 September 17, 2013 Abstract.—Recent research shows that Introduction. In the business of growing yeast (Saccharomyces cerevesiae) which is ultimately shipped out to bakeries and breweries nationwide, it is highly important that the yeast does not have any antibiotics present. When antibiotics are present the yield of cells decreases which in turn slow production and profits fall. A hypothesis has been formulated to determine that when an antibiotic is added to a culture it will decrease the harvest of yeast cells. Null hypothesis states, antibiotics decreases the yield of yeast cells. The objective of this study is to determine if antibiotics present in yeast decreases the yield of cells. Saccharomyces cerevesiae, yeast, is probably the most used and useful. The added ingredients have been instrumental in winemaking, baking and brewing since ancient times. It’s is one of the most studied eukaryotic organisms in molecular and cell biology. Materials 1. Microscope 2. Hemacytometer counting chamber 3. Glass cover slip for chamber 4. Yeast Culture with antibiotic 5. Yeast Culture without antibiotic Methods. 1. Total Cells 0.4 mm3 culture 2. Total Cells x (10 mm)3 culture = 2500 x Total cells 0.4 mm3 culture ml culture ml culture 3. Variance (S2) is a measure of the spread of a set of values around a mean 4. Control (S2) = ∑ (#1-X1)2 + (#2 – X1)2 + (#3 – X1)2 + (#4 – X1)2 +(#5 – x1)2 + (#6 – X1)2 + (#7 – X1)2 + (#8 – X1)2 = N - 1 4.7 x 1013 6 (S2) = 1.4 x 1012 5. Treated (S2) = ∑ (#1-X2)2 + (#2 – X2)2 + (#3 – X2)2 +

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