Changes of Permeability of Yeast with Sodium Deoxycholate

Abstract

UNDERSTANDING of the phenomenon of cell permeability depends on detailed knowledge of the structure of the cell membrane. But the morphological and chemical organization of the cell membrane is still largely unknown. Study of the mechanism of action of detergents on the cell may represent one of the suitable ways for the solving of this problem. From this point of view, the mechanism of action of deoxycholate on the yeast cell was investigated.

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KOVÁČ, L. Changes of Permeability of Yeast with Sodium Deoxycholate. Nature 191, 698–699 (1961). https://doi.org/10.1038/191698a0

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