Abstract
DETERMINATIONS of the amount of bound carbon dioxide in yeast cells under known carbon dioxide pressure in the gaseous phase were performed by me originally in order to investigate possible pH changes in the cells under different physiological conditions. This presupposes that carbon dioxide is bound in yeast chiefly as bicarbonate, which, however, according to the experiments described below, is probably not the case. In view of the importance of qarbon dioxide in the metabolism of various cells, as pointed out by several workers, and in pursuance of earlier investigations on the physiology of baker's yeast, I have studied the influence of carbon dioxide on yeast metabolism.
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References
Warburg, O., "Ueber den Stoffwechsel der Tumoren" (Berlin, 1926).
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Ruben, S., and Kamen, M. D., Proc. U.S. Nat. Acad. Sci., 26, 418 (1940); cited in Chem. Abstr., 34, 6953 (1940).
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BRANDT, K. Effect of Carbon Dioxide and Carbon Dioxide Fixation in Baker's Yeast. Nature 153, 343–344 (1944). https://doi.org/10.1038/153343a0
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DOI: https://doi.org/10.1038/153343a0
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