Messung der T-Fixierung in einigen Zwischenprodukten nach Hefe-Gärung unter anaeroben und aeroben Bedingungen in H2O/HOT
Open Access
- 1 January 1968
- journal article
- research article
- Published by Walter de Gruyter GmbH in Zeitschrift für Naturforschung B
- Vol. 23 (1) , 64-68
- https://doi.org/10.1515/znb-1968-0113
Abstract
Baker’s yeast was incubated anaerobically and aerobically in H2O/HOT with uniformly labeled 14C-glucose. After partial fermentation the tritium distribution in some intermediates was determined. The equilibriums glucose-6-phosphate ⇄ frucose 6-phosphate ⇄ mannose-6-phosphate has not been reached. The tritium distribution in mannose-6-phosphate markedly differs from that in glucose- and fructose-6-phosphate. In fructose-1,6-diphosphate C-3, 4 and 5 have obtained the highest tritium label possible. The tritium content in the methyl group of ethanol is in good agreement with that obtained by adding up the tritium incorporation of every single step determined experimentally.Keywords
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