منابع مشابه
Utilization of 1-C14-D-glucose by Torula utilis yeast.
A study of the utilization of l-C14-D-glucose by Torula utilis yeast was undertaken in an effort to clarify certain biosynthetic mechanisms operating in yeast metabolism. A recent publication by Gilvarg (1) describes the results obtained in a similar study with Xaccharomyces cerevisiae yeast. Since our methods and certain of our results differ from those of Gilvarg, a partial report of our obse...
متن کاملUtilization of D-glucose-1-C14 by Torula utilis yeast. II.
In a previous publication (l), data were reported concerning n-mannose and n-ribose isolated from Torula utilis yeast which had been grown on n-glucose-l-C’4 as the sole source of carbon. It was found that water extraction of the lyophilized yeast yielded a mannan that was completely devoid of radioactivity. Further, the D-ribose obtained from the purine ribosides of the nucleic acid fraction s...
متن کاملUtilization of C14 labeled pyruvate and acetate by yeast.
The metabolism of pyruvate and acetate has been widely investigated in a variety of organisms. Studies of pyruvate fermentation in yeast, as well as the aerobic metabolism of both compounds in animals and microorganisms, have established the import.ance of decarboxylation as an initial step in the anaerobic metabolism of pyruvate and of the central position of the Krebs tricarboxylic acid cycle...
متن کاملSynthesis of D-Glucose-1-C14 and D-Mannose-1-C14
Heretofore, radiochemical yields of sugars position-labeled with carbon-14 have been only 5 to 10 percent. This paper reports an improved cyanohydrin synthesis, and the preparation of D-glucose-1-C and D-mannose-1-C from D-arabinose in yields of about 50 percent. Low yields in prior syntheses appear to have been due to several inefficient steps, and to the fact that extension of the carbon chai...
متن کاملConversion of glucose-1-C14 to pectin in the boysenberry.
Many authorities believe that pectins play a dominant r&e in the changes in texture of fruits during the ripening process, although the origin and fate of pectic substances in plant tissues are unknown ((1) p. 273). There is no evidence that in nature pectic substances are formed directly from galactose or galactan ((1) p. 277). To obtain some insight into the mechanism of pectin formation, glu...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1952
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)44809-0