Effects of a High Magnetic Field at Different Osmotic Pressures and Temperatures on Multiplication of <i>Saccharomyces cerevisiae</i>

Abstract

The application of a yeast as a biosystem for determining the effects of a high magnetic field and other physical phenomena was studied. Multiplication of Saccharomyces cerevisiae was observed during exposure to a magnetic field of 4,600 gauss. Cell populations were determined at 24-, 48-, and 72-hr intervals, and possible interactions between the magnetic field and other environmental parameters, such as time, temperature, and osmotic pressure, were considered statistically. The main effect of the high magnetic field was a significant reduction of cell multiplication during each time interval. Significant interactions were found to occur between temperature and the magnetic field at 24 hr, and between temperature and osmotic pressure at each sampling interval. Synergistic effects of the magnetic field and osmotic pressure at both 28 and 38 C were nonsignificant.