Pattern Formation and Marangoni Convection during Oscillating Glycolysis
نویسندگان
چکیده
Max-Planck-Institut für Ernährungsphysiologie, Rhein landdamm 201, D-4600 Dortmund 1, Bundesrepublik Deutschland Z. Naturforsch. 40c, 588—591 (1985); received January 17, 1985 Hydrodynamic Instabilites, Reaction-Convection Patterns, Surface Tension, Oscillating Yeast Extract, Two-Dimensional Spectrophotometry Spatial pattern formation during oscillating glycolysis in a thin layer of extract from yeast cells is investigated by two-dimensional spectrophotometry using video techni ques and by dark-field detection of refractive index gra dients. The time intervals of repetitively reappearing trans mission patterns coincide with the phases of maximum metabolic turnover during each glycolytic cycle. The spatial arrangement of the patterns is strongly correlated with a network of convection cells which permanently exists in the liquid layer. The patterns are generated by the coupling of reaction with Marangoni type convection due to gradients in surface tension which are mainly caused by evaporative cooling and influenced by chemical composition and reac tivity.
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