Difference between revisions of "YOR111W"
(→UW Stout/Sucrose Fermentation SP22) |
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|YCL049C | |YCL049C | ||
| − | | | + | |0.4078 |
| − | | | + | |0.3052 |
| − | | | + | |0.1969 |
|- | |- | ||
|YGR079W | |YGR079W | ||
| − | | | + | |0.4042 |
| − | | | + | |0.1589 |
| − | | | + | |0.0080 |
|- | |- | ||
|YBL113C | |YBL113C | ||
Revision as of 08:50, 4 May 2022
Share your knowledge...Edit this entry! <protect>
| Systematic name | YOR111W |
| Gene name | |
| Aliases | |
| Feature type | ORF, Uncharacterized |
| Coordinates | Chr XV:530429..531127 |
| Primary SGDID | S000005637 |
Description of YOR111W: Putative protein of unknown function[1]
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Contents
Community Commentary
About Community Commentary. Please share your knowledge!
UW Stout/D2O SP22
The Knock Out Yeast Strain YOR111W (A3) was unaffected by the 35% dilution of the D2O. Due to the fact that is stayed in the Optical density of about 0.4-0.5 OD 600.
UW Stout/Sucrose Fermentation SP22
| Gene | Glucose | Fructose | Ethanol |
| Standard solution | 2.0000 | 0.2000 | 2.0000 |
| YDl109C | 0.3800 | 0.3933 | 0.3430 |
| YGL140C | 0.2212 | 0.2685 | 0.1867 |
| YOR111W | 0.3332 | 0.3598 | 0.1343 |
| YHL029C | 0.3870 | 0.2368 | 0.1151 |
| YDR307W | 0.4366 | 0.2487 | 0.0606 |
| YNL058C | 0.2710 | 0.3056 | 0.1577 |
| YCL049C | 0.4078 | 0.3052 | 0.1969 |
| YGR079W | 0.4042 | 0.1589 | 0.0080 |
| YBL113C | 0.3498 | 0.2012 | 0.1434 |
| BY4735 | 0.3171 | 0.3084 | 0.3541 |
This gene is part of the UW-Stout Orphan Gene Project. Learn more here.
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UW-Stout/UV Light SP22
As part of the University of Wisconsin Stout Orphan Gene Project this gene was tested under a UV Light using this protocol.
RESULTS
INTERPERTATION
In the graph and photos above, exposing this gene to 600 seconds of 400 Watt UV Light killed approximately 80% of yeast cell cultures, compared to its control counterpart, which was the same gene and amount of cells, just was not exposed to UV Light.
UW-Stout/Heat Shock SP22
As part of the University of Wisconsin Stout Orphan Gene Project this gene was tested by exposing the cells to heat shock.
Results
Interpretation
From the data gathered, there was a medium positive effect to knocking out this gene when it came to the yeast's ability to hold up to heat shock. The modified yeast cells were 275% more resistant to heat shock than the control.
UW-Stout/Caffeine SP22
As part of the University of Wisconsin Stout Orphan Gene Project this gene was tested by exposing the cells to 4mM of caffeine.
Results
- BY4735(wild type yeast) and YOR111W(knockout yeast gene) growth after being subjected to 4mM caffeine solution.
Interpretation
References
See Help:References on how to add references
See Help:Categories on how to add the wiki page for this gene to a Category </protect>
