Abstract
THE nature of the yellow oxidation ferment, and of War burg's co-ferment, having been largely elucidated by the work of Warburg, Kuhn, Karrer, and others, it may be of assistance in completing their correlation if attention is directed to the precise nature of the changes in which they participate.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on SpringerLink
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Ber., B, 65, 705 (1932).
For example, Warburg and Christian, Helv. chim. Acta, 19, E81, (1936).
Helv. chim. Acta, 19, 811 (1936).
Kuhn and Weygand, Ber., B, 68, 166 (1933).
Karrer and others, Helv. chim. Acta, 18, 908 (1935).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
KENNER, J. Correlation of the Yellow Oxidation Ferment with Warburg's Co-ferment. Nature 139, 25–26 (1937). https://doi.org/10.1038/139025a0
Issue date:
DOI: https://doi.org/10.1038/139025a0
