can anyone tell me if there is a way to monitor respiration in
yeast at any giving moment in a culture preferably using a
colourametric assay? What I want to demonstrate is that certain
carbon sources in yeast media induce more respiration than others,
glucose vs. glycerol/lactate for example. A related question is
whether there is a respiration index for different carbon sources in
Peter Mastrangelo, Ph. D.,
Centre for Research in Neurodegenerative Diseases,
Tanz Neuroscience Bldg,
University of Toronto,
6 Queen's Park Cres. West,
Toronto, Ontario, Canada.
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