Summary
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1.
Baker’s yeast metabolises acetate under aerobic conditions and the pH rises steadily due to the replacement of acetate by bicarbonate and carbonate anions.
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2.
Oxidation of acetate anions, to which the cell is passively impermeable, shows a characteristic induction effect not observed with acetic acid or ethanol which penetrate readily.
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3.
Low concentration of 2,4-dinitrophenol and azide and prior oxygenation delay the onset of maximal oxygen uptake but do not reduce it.
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4.
The metabolism of acetic acid, ethanol and acetate is compared with reference to the cellular distribution of the relevant enzymes.
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Duggan, P.F. Acetate and ethanol oxidation by yeast. Ir J Med Sci 39, 19–30 (1964). https://doi.org/10.1007/BF02953857
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DOI: https://doi.org/10.1007/BF02953857