All the Variables

In class, Jim Haefner led a discussion in which students identified the following critical variables determinining the interaction between yeast and sugar in a well-mixed homogenous environment:

$y$ -

Number of yeast cells/volume.

$g_i$ -

Concentration of glucose bound inside yeast population, used for respiration and budding.

$g_o$ -

Concentration of glucose outside yeast population, in solution, primarily decreasing due to uptake by yeast population.

$a$ -

Alcohol concentration in solution, produced as a by-product of respiration and expected to inhibit population growth.