✦ LIBER ✦

On the loss of vitamin B2 from yeast during dissimilation

✍ Scribed by Stier, T. J. B. ;Macintyre, Claire F.

Publisher: Wiley (John Wiley & Sons)
Year: 1942
Tongue: English
Weight: 469 KB
Volume: 20
Category: Article
ISSN: 0095-9898
DOI: 10.1002/jcp.1030200313

No coin nor oath required. For personal study only.

✦ Synopsis

Our inaiii object in beginning the work reported herein was t o find out how to modify the concentration of riboflavin in yeast cells. Some experiments of Stier ('39) indicated that this should be the next step in the investigation of carbohydrate and lipid synthesis of yeast, since it seemed likely from his work that riboflavin played an important role in aerobic assimilation.

Factors which would induce non-proliferating yeast cells to lose riboflavin were sought. Since Pett ('35) had reported a loss of riboflavin during aeration in phosphate buffer solutions we began by investigating the time-course of riboflavin loss under similar experimental conditions. The development of vitamin B, deficiency was studied at a cellular level and particular attention was paid to the individual cellular variation in "resistance" to its onset.

' W e nisli to thank Dr. D. F. Robertson of Merrk and Company for the ribofla~in nhicli he so kindly provided.

📜 SIMILAR VOLUMES

Kinetic analysis of the loss of some B-v

Kinetic analysis of the loss of some B-vitamins during the cooking of macaroni

✍ Ayranci, G. ;Kaya, S. 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 190 KB 👁 1 views

The kinetics of the losses of thiamin, niacinamide, and riboflavin were investigated during the cooking of macaroni at 50,75, 80, 85, and 90 "C. Simultaneous analysis of the vitamins was achieved by HPLC using a p-Bondapak column. The activation energies for the losses of thiamin, niacinamide, and r

The effect of light on the vitamin B2 an

The effect of light on the vitamin B2 and the vitamin A content of cheese

✍ Marsh, Rachel ;Kajda, Paul ;Ryley, Janice 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 413 KB 👁 1 views

Edam type cheese was exposed to sunlight at ambienl temperature and to fluorescent light at 5 "C. The loss of vitamin B, (riboflavin) and vitamin A was monitored in both the surface and inner layers of the cheese and the results compared with control samples kept in the dark. The loss of riboflavin

Effect of water loss from apples during

Effect of water loss from apples during cool storage on the water content of the fruit

✍ R. B. H. Wills; K. J. Scott 📂 Article 📅 1972 🏛 John Wiley and Sons 🌐 English ⚖ 116 KB 👁 1 views

## Abstract Apples which were stored in air of different relative humidities had different rates of water loss from the fruit but the water content of the fruit remained the same. It is suggested that water lost by evaporation is partly replaced by the water liberated from increased esterification

On the Biosynthesis of Heme and Vitamin

On the Biosynthesis of Heme and Vitamin B12 from [α,γ-14C2]Uroporphyrinogen III

✍ Prof. Dr. Burchard Franck; Dr. Dietrich Gantz; Dipl.-Chem. Franz-Peter Montforts 📂 Article 📅 1972 🏛 John Wiley and Sons 🌐 English ⚖ 233 KB 👁 1 views

Class switching and consecutive loss of

Class switching and consecutive loss of dsDNA-reactive B1a B cells from the peritoneal cavity during murine lupus development

✍ Philipp Enghard; Jens Y. Humrich; Vantrung T. Chu; Erwin Grussie; Falk Hiepe; Ge 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 426 KB 👁 1 views

A note on the losses of monosaccharides,

A note on the losses of monosaccharides, amino sugars, and amino acids from extracts during concentration procedures

✍ Rodger Dawson; Kenneth Mopper 📂 Article 📅 1978 🏛 Elsevier Science 🌐 English ⚖ 263 KB

The reproducibility of recovery of components in organic extracts may be improved by the addition of a small quantity of glycerin prior to concentration techniques such as freeze-drying or rotary evaporation to dryness. Various biological and geological samples have been analyzed for three different