English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

A study of the "G" Nadi reaction mediated by Keilin and Hartree beef heart muscle preparations has revealed that of the two Nadi reagents, i.e., dimethylparaphenylenediamine and α-naphthol, only the diamine is enzymatically oxidized by the terminal respiratory enzymes of the heart particulates. In both spectrophotometric and manometric experiments, enzymatic oxidation of α-naphthol by the heart muscle enzymes could not be detected. Oxidation of the diamine resulted in formation of a stable free radical and polymers with characteristic absorption spectra. The free radical and polymers, upon formation, rapidly reacted with the α-naphthol in a non-enzymatic oxidative coupling to form indophenol blue. Incubation of dimethylparaphenylenediamine alone with heart muscle particles resulted in production of an insoluble blue dye in the particles. Upon extraction with 95% ethanol, the pigment, which is not indophenol blue, exhibited a broad absorption maximum at 460-470 mµ.

STUDIES OF INDOPHENOL BLUE SYNTHESIS: I. THE ROLE OF FREE RADICAL FORMATION BY HEART MUSCLE PARTICULATES DURING THE "G" NADI REACTION