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Journals
Journal of Electrical Bioimpedance
Volume 4 (2013): Issue 1 (January 2013)
Open Access
Evaluation of sugar yeast consumption by measuring electrical medium resistance
Martín L. Zamora
Martín L. Zamora
,
Gabriel A. Ruiz
Gabriel A. Ruiz
and
Carmelo J. Felice
Carmelo J. Felice
| Dec 10, 2013
Journal of Electrical Bioimpedance
Volume 4 (2013): Issue 1 (January 2013)
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Article Category:
Articles
Published Online:
Dec 10, 2013
Page range:
51 - 56
Received:
Jul 29, 2013
DOI:
https://doi.org/10.5617/jeb.664
Keywords
Yeast
,
sugar consumption
,
monitoring
,
CO
,
medium resistance
© 2013 Martín L. Zamora, Gabriel A. Ruiz, Carmelo J. Felice, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Fig. 1
Tripolar cell (WE: working electrode, Re1: reference electrode and CE: counter electrode).
Fig. 2
Magnitude of Z vs. frequency. The black arrow indicate the working frequency
Fig. 3
Tetrapolar cell used in the carbon dioxide bubbling experiments. The CO2 was insufflated at the bottom of the cell.
Fig. 4
Plot of the Rm% as a function of time using glucose as the carbon source. The black arrow indicates the addition of glucose.
Fig. 5
Plot of the Rm% as a function of time using sucrose as the carbon source. The black arrow indicates the addition of sucrose.
Fig. 6
Comparison of the derivative of Rm% for glucose and sucrose.
Fig. 7
Plots of the Rm% as a function of time in the absence of yeast. The black arrow indicates the addition of glucose.
Fig. 8
Plot of the Rm% as a function of time obtained from the bubbling of CO2 into the cell suspension. The black arrow indicates the start of bubbling.
Fig. 9
Plot of the glucose concentration (mM) as a function of time.