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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:
- Number of yeast cells/volume.
- Concentration of glucose bound inside yeast
population, used for respiration and budding.
- Concentration of glucose outside yeast population, in
solution, primarily decreasing due to uptake by yeast population.
- Alcohol concentration in solution, produced as a by-product
of respiration and expected to inhibit