The Path of Yeast Resistance: Sodium Phosphate Concentration and its Effect on Yeast Productivity

Abstract

We conducted this experiment to test the effect of various sodium phosphate levels on the output of carbon dioxide in Saccharomyces cerevisiae. Because yeast is abundantly used in society, it is important to understand the effects of nutrients that are added to it. Phosphorus is known to be a vital component of the make-up of yeast’s DNA. We hypothesized that as the concentration of sodium phosphate increased, there would be a decrease in carbon dioxide output; this would show an inverse relationship between the two. By adding sodium phosphate into a yeast solution, we were able to record the carbon dioxide output, which shows the effect that additional nutrients have on the fungi. Our results showed that as sodium phosphate concentration increased, carbon dioxide output decreased.