What was the concentration of azide in the yeast culture used during the experimentation? Considering the significant implications that azide possesses as a metabolic inhibitor, it is crucial to determine the precise concentration administered to the yeast cells. Did the researchers utilize varying concentrations, or was a single, specific dose employed throughout the study? Moreover, how might the concentration influence the dynamics of intracellular ATP levels? Given that azide interacts distinctly with the cellular respiration pathways, it is imperative to understand the quantitative aspects of its application. Were there control groups included which perhaps utilized no azide at all, thereby allowing for a comparative analysis of ATP dynamics? In what manner did the various concentrations of azide correlate with the observed physiological responses in the yeast cultures? Understanding the intricacies of azide concentration is vital for comprehending its overall impact within the experimental framework. What implications do these concentrations have for future research endeavors?