To what extent do different concentrations of Sodium Chloride (1, 2, 3, 4, 5%), Sucrose (50, 65, 80, 95, 100%), and Potassium Sorbate (0.05, 0.1, 0.2, 0.4, 0.8%) affect the concentration of Carbon Dioxide produced, measured using a CO2 probe during respiration in brewer’s yeast (Saccharomyces Cerevisiae)?