Infrared spectrophotometry of enteric bacteria.

نویسندگان

  • S LEVINE
  • H J R STEVENSON
  • L A CHAMBERS
  • B A KENNER
چکیده

Infrared spectrophotometry is rapidly assuming an important place in the biological sciences. Its value derives from the fact that each organic compound has a characteristic and distinct infrared spectrum that can be used to identify it (Randall et al., 1949). The biologist working with cells or tissues is confronted by a highly complex mixture of substances. The infrared spectrum of a cell, therefore, represents only an over-all chemical composition. It cannot, because of the complexity of the mixture, be interpreted quantitatively in terms of individual compounds. On the other hand, this method is simple, rapid, and versatile. It has been applied to tissues and cells without preliminary treatment other than drying by Barer, Cole, and Thompson (1949), Blout and Mellors (1949), and Schwarz et al. (1951). Randall, Smith, Colm, and Nungester (1951) have demonstrated the reproducibility of infrared spectra of chloroform extracts of tubercle bacilli and have indicated their usefulness in the control and development of fractionation procedures. Whole bacterial cells have been examined by Stevenson and Bolduan (1952) who showed that many species of bacteria were sufficiently varied in chemical composition to be differentiated by their infrared spectra. This paper represents a continuation of their work with emphasis on enteric bacteria.

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عنوان ژورنال:
  • Journal of bacteriology

دوره 65 1  شماره 

صفحات  -

تاریخ انتشار 1953