Abstract
WHEN an alkaline extract of yeast is saturated with ammonium sulphate there is precipitated, with the protein, cytochrome ‘C’ and a complex iron compound giving no visible spectrum. The latter can be separated from the proteins slowly by ultra-filtration. It remains in solution when the protein, with the cytochrome ‘C’, is precipitated by trichloracetic acid.
Similar content being viewed by others
Article PDF
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
COOLIDGE, T. Oxidation Reduction Potential of Complex Iron Compounds in Yeast. Nature 128, 223 (1931). https://doi.org/10.1038/128223c0
Issue Date:
DOI: https://doi.org/10.1038/128223c0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.