The effect of some saturated fatty acids on the respiration of bakers' yeast
- 1 January 1940
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 34 (1) , 15-20
- https://doi.org/10.1042/bj0340015
Abstract
Addition of non-toxic concs. of saturated fatty acids to suspensions of baker''s yeast causes an increase in O2 uptake. The magnitude of the effect depends both upon the conc. of the acid and its mol. wt. Within limits (valeric to undecoic) the physiol. effects, as detd. by toxicity and respiratory activity, generally appear to increase with lengthening of the C chain but a lowering of activity is evident with stearic acid. Measurements of the R.Q. and qualitative tests for ketone bodies suggest that the resp. activity may be due at least in part to the oxidation of the fatty acids by the yeast.This publication has 7 references indexed in Scilit:
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