INTRODUCTION:
The food industry is a complex network of global businesses that provides the majority of the food consumed by the world’s population. With the food industry enhancing its diversity in its manufactured products, food additives are implemented in food products in pursuance of enhancing their longevity (shelf life), colour, flavour or texture in favour of pleasing consumers’ needs and preferences.
The role of artificial preservatives in food production, namely, Sodium Benzoate is implemented in processed foods and beverages to extend shelf life, inhibiting the growth of bacteria, yeast and mould. With the chemical performing as an inhibitor, the intention of this practical is to determine how the concentration of sodium benzoate affects the rate of respiration of yeast cells, hence their growth, identified through the accumulation of CO2 in the respective reactions.