The transcriptional response of laboratory strains of Saccharomyces cerevisiae to salt or
sorbitol stress has been well studied. These studies have yielded valuable data on how the …

High concentrations of volatile acids, consisting mainly of acetic acid, are often found in
icewine. Wine yeasts produce acetic acid as a by-product of the hyperosmotic stress response …

Saccharomyces cerevisiae metabolizes arginine, one of the major amino acids in grape
musts, to ornithine and urea during wine fermentations. Wine yeast strains of S. cerevisiae do …

The use of internet‐based technologies in the teaching of laboratories has emerged as a
promising education tool. This study evaluated the effectiveness of using remote access …

Education in biochemistry teaching laboratories focus primarily on applying biochemical
techniques to understanding human disease, biochemistry, and biotechnology. With …

Saccharomyces cerevisiae is exposed to sugar-induced osmotic stress in fermenting grape
must. As part of the osmotic stress response, yeast strains display different phenotypes for …

The aim of this study was to develop a rapid and reliable method for detecting the effect of
adjuvants on the volatility of herbicides and to assess the efficacy of locally available adjuvants…

Anthropogenic pressures on aquatic systems have placed a renewed focus on biodiversity
of aquatic macroinvertebrates. By combining classical taxonomy and DNA barcoding we …

Analysis of food webs is important for defining functional components of ecosystems, but
dietary data are often difficult to obtain and coarsely characterised. We compared three …

. We repeatedly sampled 8 sites on the Crooked River in British Columbia's Arctic watershed
for adult and nymph mayflies (Ephemeroptera) over the course of 2 years. Using taxonomic …