Water the Effects: Distilled vs. Tap in Baker’s Yeast Cell Growth

Courtney Stevens, Taylor Woodard, Kira White, Sarah Gardner


In this study we measured the effect of distilled water vs tap water on the cell growth in baker’s yeast (saccharomyces cerevisiae). We mixed the yeast with both distilled and tap water, measuring the cell growth of each. We hypothesized that the yeast’s cells would grow faster in the distilled water than the tap water because of the nutrients present. After conducting the experiment, we concluded that our hypothesis was not supported and the yeast grew faster in the tap water solution.

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