fix formatting

Author: kellytr

experiments/02-Secondary level education/salt-stress-on-yeast.md

@@ -15,7 +15,7 @@ import * as colors from '@site/src/components/constants';
 
 :::tip Success Goal
 Use your Pioreactor to model how cells are affected by high salt (hypertonic) solutions.
-:::tip
+:::
 
 ## Requirements
 
@@ -44,14 +44,14 @@ Increasing salt content to create a hypertonic solution will slow the yeast's fe
 We performed this experiment using five Pioreactors and vials containing 15 mL of sterile YPD stock and salt concentrations of 0%, 1.5%, 3%, 4.5%, and 6% w/v. 
 A sample calculation is as follows:
 $$
-\text \{w/v \%\}= \frac \{\text\{mass\}\}\{\text \{volume\}\}
+\text{w/v \%} = \frac{\text{mass}}{\text{volume}}
 $$
 To create a salt concentration of **3% w/v** for **15 mL** of media:
 $$
-0.03 = \frac \{\text\{mass\}\}\{15 mL\}
+0.03 = \frac{\text{mass}}{15 \text{ mL}}
 $$
 $$
-\text \{mass\} = 0.45 g
+\text{mass} = 0.45 \text{ g}
 $$
 Therefore, **0.45 grams** of table salt is needed for 3% w/v of salt.
 To each vial, 0g, 0.225g, 0.45g, 0.675g and 0.9g of table salt were added, repectively. They were then innoculated with one drop of rehydrated active yeast (0.500 g of dry yeast in a 15 mL YPD broth vial). The _Temperature automation_ was set on _Thermostat_ at 32.5°C.

experiments/02-Secondary level education/yeast-growth-by-temperature.md

@@ -15,7 +15,7 @@ import * as colors from '@site/src/components/constants';
 
 :::tip Success Goal
 Demonstrate the effect of temperature on yeast growth. 
-:::tip
+:::
 
 ## Requirements