Abstract
It has been shown by Harden and Young that—(1) the rate of fermentation of glucose by yeast-juice is greatly increased by the addition of a soluble phosphate; (2) this rate soon diminishes until a constant rate is attained, which is only slightly greater than that of the original yeast-juice and glucose; (3) during this period of increased fermentative activity, the phosphate undergoes some alteration, and at the end of the period is no longer present in a form precipitable by magnesium citrate mixture. The authors suggested in the first paper that a combination of the phosphate with the sugar, to form a phosphoric acid ester, had taken place, and more recently embodied this suggestion in the form of an equation— 2C
6
H
12
O
6
+ 2R´
2
HPO
4
= 2CO
2
+ 2C
2
H
6
O + C
6
H
10
O
4
(PO
4
R´
2
)
2
+ 2H
2
O. It has also been shown that the same phenomena occur when fructose or mannose is used in place of glucose.
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