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The early observation of Abraham and Chain' that when penicillin is inactivated by alkali an acid group is formed affords a basis for a chemical method for the analysis of penicillin. A procedure is followed similar to the usual ester determination.We have developed a more precise and convenient method based on the finding of Foster2 that when penicillin is inactivated by penicillinase an acid group is formed. This reaction makes it possible to determine the penicillin content of unbuffered aqueous solutions by a simple alkalimetric titration method.The method consists of adjusting separately to

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