The pasteur salts in solution act as a buffer to any acids the yeast may create. Since yeast only converts sugar (most likely sucrose or glucose) to ethanol under anaerobic conditions, and it is unreasonable to assume that there will be no oxygen present in the laboratory, some acetic acid is created as a result. The pasteur salts act as buffers to the acidity so that the proteins in the yeast do not become denatured. Hope this was the answer you were looking for
Pasteur salt is a mixture of calcium and potassium phosphates, ammonium tatrate, magnesium sulfate in water.
Pasteur's salt is a mixture of two minerals, sodium bicarbonate and sodium carbonate. It is commonly used in the preservation of foods such as meat and fish by inhibiting the growth of bacteria and other pathogens.
Sea water takes part in the mixture of salt
Cytoplasm
Salt solutions are used in osmosis experiment to show that water will move to the side that has more salt. "Water follows salt."
Pasteur salt is a mixture of calcium and potassium phosphates, ammonium tatrate, magnesium sulfate in water.
Pasteur's salt is a mixture of two minerals, sodium bicarbonate and sodium carbonate. It is commonly used in the preservation of foods such as meat and fish by inhibiting the growth of bacteria and other pathogens.
A salt solution is what is commonly known as salt water.
By water evaporation salt remain as a residue.
Sea water takes part in the mixture of salt
Salt solutions can be heated to boil away the liquid or make it evaporate to give solid salts.
This is a salt having a pH under 7 in water solutions.
Salt water.
Iron and iron alloys can be corroded by salt solutions.
yes
Yes.
Cytoplasm