For detailed studies on the mode of action of an enzyme a readily available source and a convenient method of preparation are of distinct advantage. Accessible sources such as bakers’ yeast (1) and spinach leaves (2) have, therefore, been used for large-scale preparations of transketolase in spite of the fact that extracts of Escherichia coli, in which the cleavage of ribose-5-P to triose-P was...
