Class: BE210
Group: W6
Members:
Harris
Weisman
Chung
Kwong
Pacheco
Date: April 2004
Abstract:
Many factors influence the rate of yeast growth including
temperature, nutrient supply and pH. To study the effect of pH
buffering on yeast growth, it is necessary to attempt to eliminate
potential environmental variables that may arise by holding
temperature, nutrient supply and overall laboratory conditions constant
throughout the experiment. In order to create a buffer that holds the
pH steady in the optimal pH range for yeast growth, the optimal range
must be determined. Research has shown that there is no agreed
upon pH value that is optimal for yeast growth, rather the optimal
range runs from pH 4 to pH 8 depending on the source , making it clear
that the optimal pH is unique to each experiment. A by-product of yeast
growth is hydrogen ions, which make the pH of the growth medium more
acidic as they are pumped out of the cells.