Experientia

, Volume 5, Issue 3, pp 128–129 | Cite as

Über die Assimilierbarkeit von Glukoredukton, seiner Paraaminobenzoesäureverbindung und von Paraaminobenzoesäure-N-Glukosid durch Hefe

  • H. Klupp
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Summary

Saccharomyces assimilates neither glucoreducton nor its PAB-compound. Glucoreducton and glucose-paraaminobenzoic acid-N-glucoside inhibit the glucose assimilation of yeast in suitable concentrations. The glucose-paraaminobenzoic acid compound is ineffective in this respect.

Literatur

  1. 1.
    R. A. Q. O'Meara, P. A. McNally, H. G. Nelson, Lancet, Nov. 22, p. 747 (1947).Google Scholar
  2. 2.
    E. Dansi, Chem. Extr.42, 639 (1948).Google Scholar
  3. 3.
    H. v. Euler, C. Martius, Ann. Chem.595, 73 (1933).CrossRefGoogle Scholar

Copyright information

© Birkhäuser Verlag 1949

Authors and Affiliations

  • H. Klupp
    • 1
  1. 1.Pharmakologisches Institut der Universität WienAustria

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