<研究報告>イースト細胞内への電解質の透過
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1. △PH,the magnitude of the changed PH, was measured after soaking yeasl in buffer solution with different PH, then by the minimum value of APH was measured the isoelectric point of yeast, which was approximately PH 4.22. The rate of uptake of potassium by yeast was measured by using potassiurr p chloride, potassium formate, potassium acetate and potassium propuiate. At the lower temperature (10℃), the rate of uptake was small, and smaller in the order of potassium chloride, potassium formate., potassium acetate and potassium propionate. The result corresponds with that observed in the experiment with zwitter exchange membrane. This leads us to think that,at low temperature, the uptake of K'ion by yeast is caused mainly by the diffusion. The uptake of K+ion by yeast at 20℃ is extremely large within 2 hours compared to that at 10℃, reaching however the equilibrium gradually after that. Both this and the fact that, in the couse of the experiment, the uptake decreases with the decrease of PH of external solution, suggest that at 20℃K+ion is uptaken in exchange for H ion during fermentation.3. The uptake of magnesium by yeast from magnesium salt solutions is highest in propionate solution whose PH does not change in the experimenting process, lowest in magnesium chloride whose PH is decreased to 3.8. The uptake of MgL2ion in solution with different PH is rarely observed up to PH 5. but rapidly increases in case of over PH 5. This corresponds with the fact that yeast is exchangeable with cation in the fluid more alkaline than at isoelectric point.
- 福岡女子大学の論文
- 1962-03-25
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