SGD-Wiki - User contributions [en]

YKL162C

2023-05-10T03:35:53Z

Teagueb: /* Caffeine */

{{PageTop}}
<protect>
{|{{Prettytable}} align = 'right' width = '200px'
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Systematic name''' || [http://www.yeastgenome.org/cgi-bin/locus.pl?dbid=S000001645 YKL162C]
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Gene name''' ||'' ''
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Aliases''' ||'' ''
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Feature type''' || ORF, Uncharacterized[[Category:ORF]][[Category:ORF, Uncharacterized]]
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Coordinates'''
|nowrap| Chr XI:148838..147630
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Primary SGDID''' || S000001645
|}
 
'''Description of YKL162C:''' Putative protein of unknown function; green fluorescent protein (GFP)-fusion protein localizes to the mitochondrion<ref name='S000074185'>Huh WK, et al. (2003) Global analysis of protein localization in budding yeast. Nature 425(6959):686-91
{{SGDpaper|S000074185}} PMID 14562095</ref>
 
 
 
 
 
</protect>
__TOC__
==Community Commentary==
{{CommentaryHelp}}

==Acids==

[[UW-Stout/Acids_SP23]]

[[File:MEL_control_v.s_knockout_-3.jpg]]

===Analysis===
These are the results we gathered from testing a pH of # against the control wild yeast and the gene YKL162C. The three red lines are the growth rates of the BY (wild yeast) mixed with a pH of # and the three blue lines are the three growth rates of the YKL162C knockout gene mixed with a pH of #. All trials demonstrated strong cell growth, the YKL162C gene did grow at a more rapid pace. The average double time of the knockout gene was 19.3 minutes and the average double time of the wild yeast was 13.57 minutes. Overall, all trials showed good cell growth and the knockout surpassed the wild yeast in growth of the 18 hour period.

==Caffeine==
[[UW-Stout/Caffeine SP23]]

[[File:KnockoutControl.jpg|center|thumb|600px]]

[[File:KnockoutGene3.jpg|center|thumb|600px]]

'''Analysis'''

The doubling time for the knockout gene YKL162C at standard conditions was 194 minutes. The doubling time for the knockout gene under the stress of caffeine was 90 minutes. Under the stress of the caffeine there was growth happening. This means that there was a correct amount of caffeine in the concentration to produce growth. In all the concentrations the growth rate increases at around the same rate but around 172 min the different volume of caffeine concentrations change. The 6.8 mL starts to decrease when the amount of yeast declines while the 7.55 mL shows a remained constant around 181 min which correlates with the optical density that rises around 181 min showing that there was a rise in yeast in the well and finally the 8.3 mL shows an increase in optical density around 181 min showing a growth in yeast in the well ending with an unchanged constant growth rate. This means that the higher concentration of 8.3 mL shows a much faster growth rate and produces more yeast in the well.

==Glucose Sensitivity==

====Protocol====
[https://wiki.yeastgenome.org/index.php/UW-Stout/Glucose_SP23]

[[File:TableGlucose.jpg]]

===Analysis===

The graph displayed above shows the results of a viability assay of a YKL162C knockout strain as compared to BY4735 (wild type) and other knockout strains. This knockout strain was found to have overall more cell death than all other strains assayed. With the YKL162C gene removed nearly all cells died when incubated for 48 hours in 2% Glucose. This indicates a higher sensitivity to glucose than was exemplified in the wild type strain. There appears to be a significant associated death rate in glucose solution for this strain as compared to BY4735. Perhaps, YKL162C is of more biological importance in the BY4735 wild type than previously thought. Further research should consider why this knockout strain had complete glucose-induced apoptosis, as well as higher overall cell death rate, as compared to the other strains tested in this study.




==Isopropanol==

[[UW-Stout/Isopropanol_SP23]]

[[File:Picture12.jpg|600px]]

===Analysis===
These results were what was expected and all 3 were consistent throughout the trials. Although there was less growth than the control group, it could mean that the cell is more sensitive to the isopropanol with the gene knocked out. In the third trial there was a little bit of spiking towards the end around 15:20-18:00 but other than that it was a good growth curve.

==Heat Shock==
[[UW-Stout/Heat_shock_SP23]]
{| class="wikitable"
|+ YKL162 Yeast Colonies at 40 degrees Celsius
|-
! Time (sec) !! Colonies !!
|-
| 0 || 50 ||
|-
| 15 || 41 ||
|-
| 45 || 25 ||
|-
| 75 || 24 ||
|-
| 105 || 13 ||
|-
| 135 || 25 ||
|}
{| class="wikitable"
|+ Wild Type Yeast Colonies at 40 degrees Celsius
|-
! Time (sec) !! Colonies !!
|-
| 0 || 24 ||
|-
| 15 || 20 ||
|-
| 45 || 17 ||
|-
| 75 || 16 ||
|-
| 105 || 18 ||
|-
| 135 || 14 ||
|}

[[Image:DKAtrial3yeast.jpg]]

[[Image:KAD YKL162C.jpg]]

'''Analysis'''

The general trend of our data yielded a negative relationship between time of heat shock. About half of the yeast cells died off in a matter of 135 seconds at 40 degrees Celsius. The YKL162C yeast were dying off at a faster rate over time compared to the Wild Yeast strain. This means that the gene that was knocked out in the YKL162C yeast could have cause some resistance to heat shock.

==Bases==
[[Image:EMYeast3.jpg]]

'''Analysis'''

As you can see there was clearly an error with the A11 sample of yeast 3. The other two samples showed less growth than the Wild Type yeast, A1 A2 A3, over the 24 hour time period. This knockout gene likely did not aid in basic pH environmental growth.

Protocol-
[[UW-Stout/Bases SP23]]

==Electrical Shock==

'''Protocol'''

[[UW-Stout/Voltage SP23]]

'''Data'''

[[Image:31.jpg]]

[[Image:32.jpg]]

'''Analysis'''
These two pictures are showing how the third knockout strain reacts with either no electrical shock or an electrical shock of 2.5 kV. These were the same experiments but on different days to make sure things looked like each other. This knockout strain acted just the opposite of the second knockout. We see that with the 2.5kV shock that most of the cells have died off. With our second trial we noticed that we had contamination in all of our plates. While our cells did grow so did other things.

==References==

{{RefHelp}}
</protect>

YLR006C

2023-05-10T02:37:29Z

Teagueb: /* Caffeine */

{{PageTop}}
<protect>
{|{{Prettytable}} align = 'right' width = '200px'
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Systematic name''' || [http://www.yeastgenome.org/cgi-bin/locus.pl?dbid=S000003996 YLR006C]
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Gene name''' ||''SSK1 ''
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Aliases''' ||'' ''
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Feature type''' || ORF, Verified[[Category:ORF]][[Category:ORF, Verified]]
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Coordinates'''
|nowrap| Chr XII:163893..161755
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Primary SGDID''' || S000003996
|}
 
'''Description of YLR006C:''' Cytoplasmic response regulator; part of a two-component signal transducer that mediates osmosensing via a phosphorelay mechanism; required for mitophagy; dephosphorylated form is degraded by the ubiquitin-proteasome system; potential Cdc28p substrate<ref name='S000145416'>Mao K, et al. (2011) Two MAPK-signaling pathways are required for mitophagy in Saccharomyces cerevisiae. J Cell Biol 193(4):755-67 {{SGDpaper|S000145416}} PMID 21576396</ref><ref name='S000053117'>Posas F, et al. (1996) Yeast HOG1 MAP kinase cascade is regulated by a multistep phosphorelay mechanism in the SLN1-YPD1-SSK1 two-component osmosensor. Cell 86(6):865-75 {{SGDpaper|S000053117}} PMID 8808622</ref><ref name='S000074083'>Sato N, et al. (2003) Phosphorelay-regulated degradation of the yeast Ssk1p response regulator by the ubiquitin-proteasome system. Mol Cell Biol 23(18):6662-71 {{SGDpaper|S000074083}} PMID 12944490</ref><ref name='S000074306'>Ubersax JA, et al. (2003) Targets of the cyclin-dependent kinase Cdk1. Nature 425(6960):859-64
{{SGDpaper|S000074306}} PMID 14574415</ref>
 
 
 
 
 
</protect>
__TOC__
==Community Commentary==
{{CommentaryHelp}}

=== Protein Details ===
[[Category:Topic:Protein Details]]
==== Protein Modification ====
[[Category:Topic:Protein Details:Protein Modification]]
'''Modification(s)''': Phosphorylation [[Category:Modification:Phosphorylation]]

Identified as an efficient substrate of Clb2-Cdk1-as1 in a screen of a proteomic GST-fusion library. <ref name='S000074306'>Ubersax JA, et al. (2003) Targets of the cyclin-dependent kinase Cdk1. Nature 425(6960):859-64 {{SGDpaper|S000074306}} PMID 14574415</ref> <ref name = 'CAset7903-2004-01-29'>submitted by [http://db.yeastgenome.org/cgi-bin/colleague/colleagueSearch?id=7903 Jeff Ubersax] on 2004-01-29</ref>

==Acids==
[[UW-Stout/Acids_SP23]]

[[File:MEL_control_v.s_knockout-2.jpg]]

===Analysis===
These are the results we gathered from testing a pH of # against the control wild yeast and the gene YKL162C. The three red lines are the growth rates of the BY (wild yeast) mixed with a pH of # and the three green lines are the three growth rates of the SSK1 knockout gene mixed with a pH of #. All trials showed strong cell growth. The SSK1 knockout gene had an average doubling time of 22.7 minutes and the wild yeast had an average doubling time of 13.57 minutes. Overall, the SSK1 gene was able to have more rapid cell growth over the 18 hour period.

==Caffeine==
[[UW-Stout/Caffeine SP23]]

[[File:KnockoutGeneControl.jpg|center|thumb|600px]]

[[File:KnockoutGene2.jpg|center|thumb|600px]]

'''Analysis'''

The average doubling time for the knockout gene SSK1 under standard conditions was 60 minutes. Under the stress of the caffeine the doubling time decreased to 24 minutes. Under the stress of caffeine we see growth happening showing that the amount of caffeine in the concentration was low enough in order to produce growth. Based off of the different concentration levels we notice that they are increasing in growth rate very evenly. The 7.55 and 6.8 mL concentrations remain constant around 208 min while the 8.3 mL concentration increases slightly in growth. This shows that the higher concentration of caffeine under the knockout gene SSK1 had a slightly faster growth rate compared to the other concentrations 7.55 and 6.8.

{{ShortCenteredHR}}

==Glucose Sensitivity==

====Protocol====
[https://wiki.yeastgenome.org/index.php/UW-Stout/Glucose_SP23]

[[File:TableGlucose.jpg]]

===Analysis===

The graph displayed above shows a viability assay of SSK1 knockout gene as compared to BY4735 (wild type) and other knockout strains. We found that there was about 20% less cell death then in the control wild type. It was surprising to find that by removing this gene there was an increase in cell viability. Further research may be conducted to test this slight resistance to all cell death, but more importantly the resistance to glucose-induced apoptosis as noted in the wild type BY4735 for more conclusive results.

==Isopropanol==
[[UW-Stout/Isopropanol_SP23]]

[[File:Picture11.jpg|600px]]

===Analysis===
These results were what was expected with only a little bit of difference. The first trial and third trials were close and there was less growth than the control which could have been because the knockout genes were more sensitive to the isopropanol. The second trial gave different results in which there was more growth than the control which is the opposite of the first and third. This could have been caused by an error because there was consistency in the other two.




==Heat Shock==
[[UW-Stout/Heat_shock_SP23]]
{| class="wikitable"
|+ SSK1 Yeast Colonies at 40 degrees Celsius
|-
! Time (sec) !! Colonies !!
|-
| 0 || 24 ||
|-
| 15 || 14 ||
|-
| 45 || 8 ||
|-
| 75 || 9 ||
|-
| 105 || 10 ||
|-
| 135 || 15 ||
|}
{| class="wikitable"
|+ Wild Type Yeast Colonies at 40 degrees Celsius
|-
! Time (sec) !! Colonies !!
|-
| 0 || 24 ||
|-
| 15 || 20 ||
|-
| 45 || 17 ||
|-
| 75 || 16 ||
|-
| 105 || 18 ||
|-
| 135 || 14 ||
|}
[[Image:DKATrial2Yeast.jpg]]

[[Image:KDA SSK1.jpg]]

'''Analysis'''

The general trend of our data yielded a negative relationship between time of heat shock. About half of the yeast cells died off in a matter of 135 seconds at 40 degrees Celsius. The SSK1 yeast were dying off at a very comparable rate over time compared to the Wild Yeast strain. This means that the gene that was knocked out must not have a correlation with heat shock.

==Bases==
[[Image:EMYeast2.jpg]]

'''Analysis''' Yeast 2, A4 A5 A6, showed almost no growth compared to the Wild Type yeast, A1 A2 A3. This knockout gene likely did not benefit the resistance to basic pH changes in the environment.

Protocol-
[[UW-Stout/Bases SP23]]

== Electrical Shock ==

'''Protocol'''

[[UW-Stout/Voltage SP23]]

'''Data'''

[[Image:21.jpg]]

[[Image:22.jpg]]

'''Analysis'''

These two pictures are showing how the second knockout strain reacts with either no electrical shock or an electrical shock of 2.5 kV. These were the same experiments but on different days to make sure things looked like each other. With our second knockout we notice something very unusual. When we shock this strain with 2.5kV the cells seem to not die at all, as if they are resistant to the shock. This happened with both trials. With our second trial, we noticed that we had contamination in all of our plates. While our cells did grow so did other things.

==References==

{{RefHelp}}
</protect>

YLR006C

2023-05-10T01:48:39Z

Teagueb: /* Caffeine */

{{PageTop}}
<protect>
{|{{Prettytable}} align = 'right' width = '200px'
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Systematic name''' || [http://www.yeastgenome.org/cgi-bin/locus.pl?dbid=S000003996 YLR006C]
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Gene name''' ||''SSK1 ''
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Aliases''' ||'' ''
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Feature type''' || ORF, Verified[[Category:ORF]][[Category:ORF, Verified]]
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Coordinates'''
|nowrap| Chr XII:163893..161755
|-
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Primary SGDID''' || S000003996
|}
 
'''Description of YLR006C:''' Cytoplasmic response regulator; part of a two-component signal transducer that mediates osmosensing via a phosphorelay mechanism; required for mitophagy; dephosphorylated form is degraded by the ubiquitin-proteasome system; potential Cdc28p substrate<ref name='S000145416'>Mao K, et al. (2011) Two MAPK-signaling pathways are required for mitophagy in Saccharomyces cerevisiae. J Cell Biol 193(4):755-67 {{SGDpaper|S000145416}} PMID 21576396</ref><ref name='S000053117'>Posas F, et al. (1996) Yeast HOG1 MAP kinase cascade is regulated by a multistep phosphorelay mechanism in the SLN1-YPD1-SSK1 two-component osmosensor. Cell 86(6):865-75 {{SGDpaper|S000053117}} PMID 8808622</ref><ref name='S000074083'>Sato N, et al. (2003) Phosphorelay-regulated degradation of the yeast Ssk1p response regulator by the ubiquitin-proteasome system. Mol Cell Biol 23(18):6662-71 {{SGDpaper|S000074083}} PMID 12944490</ref><ref name='S000074306'>Ubersax JA, et al. (2003) Targets of the cyclin-dependent kinase Cdk1. Nature 425(6960):859-64
{{SGDpaper|S000074306}} PMID 14574415</ref>
 
 
 
 
 
</protect>
__TOC__
==Community Commentary==
{{CommentaryHelp}}

=== Protein Details ===
[[Category:Topic:Protein Details]]
==== Protein Modification ====
[[Category:Topic:Protein Details:Protein Modification]]
'''Modification(s)''': Phosphorylation [[Category:Modification:Phosphorylation]]

Identified as an efficient substrate of Clb2-Cdk1-as1 in a screen of a proteomic GST-fusion library. <ref name='S000074306'>Ubersax JA, et al. (2003) Targets of the cyclin-dependent kinase Cdk1. Nature 425(6960):859-64 {{SGDpaper|S000074306}} PMID 14574415</ref> <ref name = 'CAset7903-2004-01-29'>submitted by [http://db.yeastgenome.org/cgi-bin/colleague/colleagueSearch?id=7903 Jeff Ubersax] on 2004-01-29</ref>

==Acids==
[[UW-Stout/Acids_SP23]]

[[File:MEL_control_v.s_knockout-2.jpg]]

===Analysis===
These are the results we gathered from testing a pH of # against the control wild yeast and the gene YKL162C. The three red lines are the growth rates of the BY (wild yeast) mixed with a pH of # and the three green lines are the three growth rates of the SSK1 knockout gene mixed with a pH of #. All trials showed strong cell growth. The SSK1 knockout gene had an average doubling time of 22.7 minutes and the wild yeast had an average doubling time of 13.57 minutes. Overall, the SSK1 gene was able to have more rapid cell growth over the 18 hour period.

==Caffeine==
[[UW-Stout/Caffeine SP23]]

[[File:KnockoutGeneControl.jpg|center|thumb|600px]]

[[File:KnockoutGene2.jpg|center|thumb|600px]]

'''Analysis'''

The average doubling time for the knockout gene SSK1 under standard conditions was 60 minutes. Under the stress of the caffeine the doubling time decreased to 24 minutes.

{{ShortCenteredHR}}

==Glucose Sensitivity==

====Protocol====
[https://wiki.yeastgenome.org/index.php/UW-Stout/Glucose_SP23]

[[File:TableGlucose.jpg]]

===Analysis===

The graph displayed above shows a viability assay of SSK1 knockout gene as compared to BY4735 (wild type) and other knockout strains. We found that there was about 20% less cell death then in the control wild type. It was surprising to find that by removing this gene there was an increase in cell viability. Further research may be conducted to test this slight resistance to all cell death, but more importantly the resistance to glucose-induced apoptosis as noted in the wild type BY4735 for more conclusive results.

==Isopropanol==
[[UW-Stout/Isopropanol_SP23]]

[[File:Picture11.jpg|600px]]

===Analysis===
These results were what was expected with only a little bit of difference. The first trial and third trials were close and there was less growth than the control which could have been because the knockout genes were more sensitive to the isopropanol. The second trial gave different results in which there was more growth than the control which is the opposite of the first and third. This could have been caused by an error because there was consistency in the other two.




==Heat Shock==
[[UW-Stout/Heat_shock_SP23]]
{| class="wikitable"
|+ SSK1 Yeast Colonies at 40 degrees Celsius
|-
! Time (sec) !! Colonies !!
|-
| 0 || 24 ||
|-
| 15 || 14 ||
|-
| 45 || 8 ||
|-
| 75 || 9 ||
|-
| 105 || 10 ||
|-
| 135 || 15 ||
|}
{| class="wikitable"
|+ Wild Type Yeast Colonies at 40 degrees Celsius
|-
! Time (sec) !! Colonies !!
|-
| 0 || 24 ||
|-
| 15 || 20 ||
|-
| 45 || 17 ||
|-
| 75 || 16 ||
|-
| 105 || 18 ||
|-
| 135 || 14 ||
|}
[[Image:DKATrial2Yeast.jpg]]

[[Image:KDA SSK1.jpg]]

'''Analysis'''

The general trend of our data yielded a negative relationship between time of heat shock. About half of the yeast cells died off in a matter of 135 seconds at 40 degrees Celsius. The SSK1 yeast were dying off at a very comparable rate over time compared to the Wild Yeast strain. This means that the gene that was knocked out must not have a correlation with heat shock.

==Bases==
[[Image:EMYeast2.jpg]]

'''Analysis''' Yeast 2, A4 A5 A6, showed almost no growth compared to the Wild Type yeast, A1 A2 A3. This knockout gene likely did not benefit the resistance to basic pH changes in the environment.

Protocol-
[[UW-Stout/Bases SP23]]

== Electrical Shock ==

'''Protocol'''

[[UW-Stout/Voltage SP23]]

'''Data'''

[[Image:21.jpg]]

[[Image:22.jpg]]

'''Analysis'''

These two pictures are showing how the second knockout strain reacts with either no electrical shock or an electrical shock of 2.5 kV. These were the same experiments but on different days to make sure things looked like each other. With our second knockout we notice something very unusual. When we shock this strain with 2.5kV the cells seem to not die at all, as if they are resistant to the shock. This happened with both trials. With our second trial, we noticed that we had contamination in all of our plates. While our cells did grow so did other things.

==References==

{{RefHelp}}
</protect>

UW-Stout/Saline SP23

2023-05-09T02:35:42Z

UW-Stout/Saline SP23

2023-05-07T01:37:56Z

Teagueb:

Teagueb:

'''Saltwater Torture'''

== Pilot experiment ==

== '''Introduction''': ==

This experiment is testing how much salt will stress out the yeast without killing them. Our goal of this experiment is to see how much salt is needed to allow the yeast to grow while altering their growth curve without killing them. In this pilot experiment we tested wild yeast strains against different molarities of salt water. Looking at the growth curve data will help us determine which molarity of salt water stressed out the yeast without killing them.

== '''Materials''': ==
*H2O
*NaCl (table salt)
*12 2 ml centrifuge tubes
*Yeast cells

== '''Procedure:''' ==
#Using the calculation table that is provided, calculate the dilution from 4 M saltwater into the varying amounts.([https://word-edit.officeapps.live.com/we/WordViewer/request.pdf?WOPIsrc=https%3A%2F%2Fliveuwstout%2Dmy%2Esharepoint%2Ecom%2Fpersonal%2Frobertse3001%5Fmy%5Fuwstout%5Fedu%2F%5Fvti%5Fbin%2Fwopi%2Eashx%2Ffiles%2F8c1d9eaa693e4e718d34a8e4cc7861e4&access_token=eyJ0eXAiOiJKV1QiLCJhbGciOiJSUzI1NiIsIng1dCI6IkNRQU5lRWUtSUxVNTdlSnRZS0N2QVh2b1RkNCJ9.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.dVxwv_0zx2Sxo31QbJxRZHhQBYTadHamgTzitKBqK7XEFgZFxXojwAmlWFFmY2DLP1fpthWE-MV2I2VT6uU9wnL6qN30U5UqSwHA1n5FiwMI2YxawseBMY3t72Z7pSYmzmXV7qZsOzefc7-ihcHbyef2h_KywR0-mvJSPM6XEwu5W6fNlHjMIXHDX93hSQb1FW7aahrrDS6j_wy9JPSEjavSnDi05Np8SOSqzA4e5cw7_DUsyYdEgYARPHP_vYdDTUcN2R5dvdrAu_z2A8Z_PI_JWGuPJZvFrr3TbJ-hQiegcO3X5CXleegozpdyz5QzL0MZ6xVAWWLY5WTyFe9neA&access_token_ttl=1683452849737&type=downloadpdf&rndm=a40d1917-ce50-465c-b734-a1a75c4f0e20&usid=778a8f4f-3b6d-4079-a331-cfa2345b9fdd&build=16.0.16502.41004&waccluster=PUS3 concentration table])
#Make these solutions in each of the 12 2 ml centrifuge tubes
#Micropipette 50 ul of yeast cells into 12 different wells
#Micropipette 50 ul of the differing saltwater solutions into each well
#Put into plate reader for 24-48 hours

== '''Data''': ==

[[File:data_1-jpeg%22.jpeg#file]]

== '''Results''': ==

The graph above shows the growth of our yeast that was mixed with all the different salinity solutions. You can see in the graph that the low salinity solutions didn't really have an effect on the yeast growth. But all the higher salinity solutions had too much of an effect on the yeast. So, with that information, we decided to go with the 2 M concentration because it stressed out the yeast without killing them.

2023-05-07T01:09:46Z

Teagueb:

2023-05-07T01:07:49Z

Teagueb:

UW-Stout/Saline SP23

2023-05-07T01:06:50Z

Teagueb:

'''Saltwater Torture'''

== Pilot experiment ==

'''Introduction''':
This experiment is testing how much salt will stress out the yeast without killing them. Our goal of this experiment is to see how much salt is needed to allow the yeast to grow while altering their growth curve without killing them. In this pilot experiment we tested wild yeast strains against different molarities of salt water. Looking at the growth curve data will help us determine which molarity of salt water stressed out the yeast without killing them.

'''Materials''':
*H2O
*NaCl (table salt)
*12 2 ml centrifuge tubes
*Yeast cells

'''Procedure:'''
#Using the calculation table that is provided, calculate the dilution from 4 M saltwater into the varying amounts.([https://word-edit.officeapps.live.com/we/WordViewer/request.pdf?WOPIsrc=https%3A%2F%2Fliveuwstout%2Dmy%2Esharepoint%2Ecom%2Fpersonal%2Frobertse3001%5Fmy%5Fuwstout%5Fedu%2F%5Fvti%5Fbin%2Fwopi%2Eashx%2Ffiles%2F8c1d9eaa693e4e718d34a8e4cc7861e4&access_token=eyJ0eXAiOiJKV1QiLCJhbGciOiJSUzI1NiIsIng1dCI6IkNRQU5lRWUtSUxVNTdlSnRZS0N2QVh2b1RkNCJ9.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.dVxwv_0zx2Sxo31QbJxRZHhQBYTadHamgTzitKBqK7XEFgZFxXojwAmlWFFmY2DLP1fpthWE-MV2I2VT6uU9wnL6qN30U5UqSwHA1n5FiwMI2YxawseBMY3t72Z7pSYmzmXV7qZsOzefc7-ihcHbyef2h_KywR0-mvJSPM6XEwu5W6fNlHjMIXHDX93hSQb1FW7aahrrDS6j_wy9JPSEjavSnDi05Np8SOSqzA4e5cw7_DUsyYdEgYARPHP_vYdDTUcN2R5dvdrAu_z2A8Z_PI_JWGuPJZvFrr3TbJ-hQiegcO3X5CXleegozpdyz5QzL0MZ6xVAWWLY5WTyFe9neA&access_token_ttl=1683452849737&type=downloadpdf&rndm=a40d1917-ce50-465c-b734-a1a75c4f0e20&usid=778a8f4f-3b6d-4079-a331-cfa2345b9fdd&build=16.0.16502.41004&waccluster=PUS3 concentration table])
#Make these solutions in each of the 12 2 ml centrifuge tubes
#Micropipette 50 ul of yeast cells into 12 different wells
#Micropipette 50 ul of the differing saltwater solutions into each well
#Put into plate reader for 24-48 hours

'''Data''':
[[File:"C:\Users\RobertsEmma\Downloads\data 1.jpeg"]]

UW-Stout/Saline SP23

2023-05-07T01:01:13Z

Teagueb:

UW-Stout/Saline SP23

2023-05-07T01:00:02Z

Teagueb: