Pantothenic Acid and the Utilization of Glucose by Living and Cell-free Systems

1. Added pantothenic acid was found to have no appreciable effect on the fermentation of glucose when used in conjunction with preparations of dialyzed yeast maceration juice or acetone-precipitated yeast maceration juice. 2. Addition of pantothenic acid failed to affect the rate of phosphorylation of glucose or the rate of decarboxylation of pyruvic acid by yeast maceration juice. 3. Pantothenic acid showed no effect on the rate of glycolysis by homogenized deficient chick tissues. 4. The accelerating effect of pantothenic acid on fermentation by deficient yeast cells was found to be accompanied by a "binding" of pantothenic acid by the yeast cells.