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|Feature type||ORF, Uncharacterized|
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In a BY4735 background, knocking out YBR033W seems to have a moderate effect on growth rate in log-phase. In this assay, the BY4735 strain's doubling time was 414 minutes, while the YBR033W knock-out strain's doubling time was 532 minutes. (These doubling times are the means of three experiments.)
Caffeine and Yeast Cells
This graph shows the growth curve with and without caffeine. It has the knockout strain and wild type yeast cells. The caffeine enhanced the growth in both wild type and knockout strain. The average doubling time between the three experiments for the knockout strand was 708.67 minutes. The caffeine also had a positive effect on the growth curve for the wild type with the average doubling time being 1245.02 minutes. The results were concluded from the wild type and knockout strand was with this amount of caffeine it leads to an increase in growth.
The protocol can be found at
This bar graph show that compared to a BY4735 background, Knocking out yBR033w make yeast less sensitive to UV light exposure
Ethanol Tolerance in YBR033W
This graph shows the growth between YBR033W treated with ethanol and not treated with ethanol. The growth rate of the YBR033W treated with ethanol is (answer). The growth rate of the YBR033W that wasn't treated with ethanol is (answer). The graph shows that the yeast treated with ethanol had an increase in growth compared to those that weren't.
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- MacPherson S, et al. (2006) A fungal family of transcriptional regulators: the zinc cluster proteins. Microbiol Mol Biol Rev 70(3):583-604 SGD PMID 16959962
- Yang Y, et al. (2010) Identifying cooperative transcription factors by combining ChIP-chip data and knockout data. Cell Res 20(11):1276-8 SGD PMID 20975739
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