𝔖 Bobbio Scriptorium
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Effects of phenethyl alcohol on yeast cells

✍ Scribed by Victor W. Burns; D. Wong

Publisher
John Wiley and Sons
Year
1968
Tongue
English
Weight
897 KB
Volume
72
Category
Article
ISSN
0021-9541

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✦ Synopsis

An investigation of the physiological effects of phenethyl alcohol (PEA) on exponentially growing yeast cells is reported. RNA, DNA, protein and aminoimidazole ribotide syntheses and glucose uptake and incorporation are inhibited by PEA at concentrations of 0.1% to 0.3%. Two classes of response curves are found and the sensitivities of processes in each class to PEA differ. Glucose incorporation and RNA synthesis are the most sensitive processes in their respective classes. The effects of PEA at 0.3% or less. are largely or completely reversible. It is deduced that PEA inhibits intracellular processes as well as the cell membrane.

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