I. studies in the mechanism of the formation of organic acids by mould fungi. II. The biological conversion of glucose to glucosone. III. Oxidation of hydrazines by their hydrochlorides
Başlık:
I. studies in the mechanism of the formation of organic acids by mould fungi. II. The biological conversion of glucose to glucosone. III. Oxidation of hydrazines by their hydrochlorides
Yazar:
Knight, Edwin Coulthard, author.
ISBN:
9780355977905
Yazar Ek Girişi:
Fiziksel Tanımlama:
1 electronic resource (295 pages)
Genel Not:
Source: Dissertation Abstracts International, Volume: 76-08C.
Özet:
This work was undertaken with the purpose of endeavouring to obtain further evidence as to the mechanism of the formation of citric acid from sugars by the action of mould fungi. It is a well known fact that various strains of Aspergillus niger give good yields of citric acid when allowed to grow on solutions of certain carbohydrates under suitable experimental conditions For this reason certain strains of this mould were used in some of the experimental work to be described In the remainder of this work certain strains of Penicilllum were employed as it has been ascertained by Professor chrzaszoz that these strains were also good producers of citric acid The mechanism of the formation of citric acid from sugars by would fungi is still not settled, various schemes have been put forward from time to time which have been more or less successful in explaining the process as evidenced by experimental work. However no scheme has so far been put forward which explains all the known facts It is generally accepted that the enzymes present in the mycelium of the fungus cause the breakdown of carbohydrates into these simpler bodies and in the present cases to Citric acid which is in turn itself converted into oxalic acid, which is then converted into carbon dioxide Various workers in recent years have shown the iodo acetic acid has the power of exerting specific action on certain enzymes. Lundsgaard has shown also that this acid in small concentrations is able to inhibit the alcoholic fermentation of glucose by yeast whilst still allowing the respiratory process to proceed, unhindered It was thought that this property might be of use in elucidating some of the problems connected with the formation of citric acid, and especially in indicating if the theories of chrzazoz and Bernhauer and their collaborators that citric acid arose via alcohol produces by alcoholic fermentation was in fact the case.
Notlar:
School code: 1543
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Yer Numarası | Demirbaş Numarası | Shelf Location | Lokasyon / Statüsü / İade Tarihi |
---|---|---|---|
XX(683826.1) | 683826-1001 | Proquest E-Tez Koleksiyonu | Arıyor... |
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