I did the experiment for this assessed practical today...
As the title suggests, you use different concentrations of NaCl as well as a solution with 0% NaCl (i.e. distilled water). Anyway, I know that the higher concentrations should inhibit yeast activity due to its osmotic effect, but I was wondering whether yeast ought to be more active in water alone compared to a weak salt solution - because I found it to be more active in a weak salt solution compared to plain water, but logically that doesn't make sense? Were my results just wrong?
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The effect of NaCl conc. on the activity of yeast cells watch
- Thread Starter
- 22-01-2014 22:20
- 23-01-2014 16:35
Could it be because in pure water there is an osmotic imbalance the other way - i.e. water is taken up by the yeast cells. Maybe in a weak sodium chloride concentration the balance is perfect?