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EFFECT OF SNAKE VENOMS ON GLYCOLYSIS AND FERMENTATION IN CELL‐FREE EXTRACTS
Author(s) -
Chain E.
Publication year - 1937
Publication title -
quarterly journal of experimental physiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.925
H-Index - 101
eISSN - 1469-445X
pISSN - 0370-2901
DOI - 10.1113/expphysiol.1937.sp000722
Subject(s) - fermentation , glycolysis , maceration (sewage) , chemistry , yeast , venom , food science , biochemistry , chromatography , enzyme , materials science , composite material
A number of dried snake venoms contain a substance which inhibits completely glycolysis in a cell‐free muscle extract and fermentation in a yeast maceration juice when added to these solutions in concentrations of 0·2 to 2 mg. per c.c. The inhibiting substance of some venoms is not affected by heating the solutions for 10 minutes at 100° C.; in some venoms it is destroyed by this procedure.