The preparation and some properties of a low molecular weight ribonucleic acid from baker's yeast

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Abstract

A low molecular weight RNA has been extracted from whole baker's yeast cells with phenol and compared with yeast S-RNA. Several properties which have been investigated are very similar for both products. Among these properties are the sedimentation constants, the chromatographic behavior on DEAE-cellulose columns, the formation of dinitrophenylhydrazones, the base composition, and the valine and adenylate accepting activity. The extraction procedure is adaptable to large scale preparations.

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Present address: Laboratoire de Chimie Biologique, Faculté des Sciences, Marseille (France).

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