Acamar Posted June 8, 2017 Report Share Posted June 8, 2017 I'm planning to find the maximum concentration of ethanol that baker's yeast can tolerate. Would this be a suitable topic? Seems a little generic to me...if it's too simple, maybe I could explore whether it disrupts membranes or if it acts through osmolarity differences by comparing it to the effects of a solution with the same osmolarity but a different solute... (e.g. 5% ethanol compared to 5% salt/sugar) Another problem is that the yeast might take a long time to die, so the experiments might have to last for days to show the full effects... Reply Link to post Share on other sites More sharing options...
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