Long Term Oscillation in Glycolysis1
- 1 March 1985
- journal article
- research article
- Published by Oxford University Press (OUP) in The Journal of Biochemistry
- Vol. 97 (3) , 719-727
- https://doi.org/10.1093/oxfordjournals.jbchem.a135111
Abstract
To increase the period of glycolytic oscillations in yeast extracts (Saccharomyces uvarum), the dependence of the period on pH, on concentrations of phosphate and enzymes, and on temperature has been studied. Stable oscillatory trains were obtained at a pH value of about 6.5. Increasing the phosphate and decreasing the enzyme concentrations as well as decreasing temperature lengthened the period. By dilution of the extract with buffer while maintaining the metabolite concentrations at their initial level the period could be successively prolonged from 20 min to about 6 h.This publication has 10 references indexed in Scilit:
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