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Oxidation Reduction Potential of Complex Iron Compounds in Yeast

Nature volume 128, page 223 (1931)Cite this article

Abstract

WHEN an alkaline extract of yeast is saturated with ammonium sulphate there is precipitated, with the protein, cytochrome ‘C’ and a complex iron compound giving no visible spectrum. The latter can be separated from the proteins slowly by ultra-filtration. It remains in solution when the protein, with the cytochrome ‘C’, is precipitated by trichloracetic acid.

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  1. Converse Chemical Laboratory, Cambridge, Mass., U.S.A.

    THOMAS B. COOLIDGE

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  1. THOMAS B. COOLIDGE
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COOLIDGE, T. Oxidation Reduction Potential of Complex Iron Compounds in Yeast. Nature 128, 223 (1931). https://doi.org/10.1038/128223c0

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