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(i) auxiliary cofactors in the metabolism of citrate by yeast ; (ii) biochemical studies of intestinal mucins

Abstract:
  1. The properties of factors present in boiled yeast juice which stimulate the oxidative breakdown of citrate in baker's yeast have been investigated. The activity has been shown to reside predominantly in the nucleotide fractions (i.e., pyridine codehydrogenases) and to a lesser extent in the ammonium salts present in whole yeast cells. The activity of the Citrate Oxidation Factor (COF) concentrated from yeast extract...

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Peer review status:
Peer Reviewed

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Department:
University of Oxford
Role:
Author
This thesis was digitised thanks to the generosity of Dr Leonard Polonsky More from this funder
Publication date:
1955
Type of award:
DPhil
Level of award:
Doctoral
Awarding institution:
University of Oxford
Local pid:
polonsky:9:19

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