# UW Stout/DMSO FA19

## Preliminary Yeast Torture Protocol

**Materials:**

- Wild Type Yeast
- DMSO at 100% solution
- Sterile H
_{2}O - 96 well plate

**Equipment**

- P2 Micropipette
- P10 Micropipette
- P200 Micropipette
- Molecular Devices SpectraMax Plus 384 Microplate Reader

**Protocol**

- Label wells in accordance to percent DMSO dilution
- Add 50 μliters of wild type yeast into the wells on the 96 well plate
- Add 49 μliters of sterile H
_{2}O into well labelled for 1% DMSO - Add 1 μliters of DMSO at 100% into well labelled 1% DMSO
- Follow steps 2-4 for 0%, 0.1%, 0.2%, 0.5%, 2%, 5%, 10%, 20%, 50% DMSO desired
- Incubate in microplate reader for 6-12 hours at 30°C
- Collect and analyze data to determine optimal DMSO% for stressing yeast

**Calculations**

- C
_{1}V_{1}=C_{2}V_{2}

- Make 50% solution of DMSO
- Make 10% solution of DMSO

- 100 μliters=V
_{2}

- 0%= 50 μliters of water, and 50 μliters of yeast solution
- 0.1% = 49 μliters of water, 1 μliters of DMSO at 10%, and 50 μliters of yeast solution
- 0.2%= 48 μliters of water, 2 μliters of DMSO at 10%, and 50 μliters of yeast solution
- 0.5%=49 μliters of water, 1 μliters of DMSO at 50%, and 50 μliters of yeast solution
- 1%= 49 μliters of water, 1 μliter of DMSO at 100%, 50 μliters of yeast solution
- 2%= 48 μliters of water, 2 μliters of DMSO at 100%, and 50 μliters of yeast solution
- 5%= 45 μliters of water, 5 μliters of DMSO at 100%, and 50 μliters of yeast solution
- 10% = 40 μliters of water, 10 μliters of DMSO at 100%, 50 μliters of yeast solution
- 20%= 30 μliters of water, 20 μliters of DMSO at 100%, 50 μliters of yeast solution
- 50%= 50 μliters of DMSO at 100%, and 50 μliters of yeast solution

**Results**

The graph above shows the effects of different percent DMSO solutions on wild type yeast. One percent DMSO solution had very little effect on the wild type yeast and five percent DMSO had too large an impact for the intended use. From this information it was decided to use a three percent solution for future experiments with the different knockout strains of yeast.