THE PREPARATION OF APOZYMASE FROM BAKER'S YEAST
- 18 August 1944
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 100 (2590) , 156
- https://doi.org/10.1126/science.100.2590.156
Abstract
To 1.5 liters of dist. water in a large beaker are added 100 gm. of fresh baker''s yeast and 25 ml. CCl4. This mixture is stirred with a power stirrer for 1 hr., centrifuged, the supernatant discarded and the yeast dried overnight under a fan. When the yeast is thoroughly dry, it is resuspended in 2 liters dist. water and stirred for 3 hrs. The mixture is again centrifuged, the supernatant discarded, and the yeast dried under a fan. When dry, the yeast is ground and stored in a desiccator. The dry powder is stable at least a month.This publication has 0 references indexed in Scilit: