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1953
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“…The most likely explanation of this result would seem to be that the pH in the immediate environrnent of the enzyme systems, that is, of the contents of ' the yeast cells, was not significantly affected during the experiment by such changes in the pH of the suspending medium. It has been shown by Gottschalk (1943Gottschalk ( , 1949 that the pH of the yeast cell is strongly buffered at about pH 6, and is not readily altered by changes in the pH of the surrounding medium.…”
Section: (B) Accumulation Of Aldehyde By Different Yeastsmentioning
confidence: 99%
“…The most likely explanation of this result would seem to be that the pH in the immediate environrnent of the enzyme systems, that is, of the contents of ' the yeast cells, was not significantly affected during the experiment by such changes in the pH of the suspending medium. It has been shown by Gottschalk (1943Gottschalk ( , 1949 that the pH of the yeast cell is strongly buffered at about pH 6, and is not readily altered by changes in the pH of the surrounding medium.…”
Section: (B) Accumulation Of Aldehyde By Different Yeastsmentioning
confidence: 99%
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