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Isolation of a Carbamido Acid from Autolysed Yeast

Abstract

SAMPLES of baker's yeast that have undergone autolysis in presence of toluene or chloroform give an intense red colour reaction when boiled with diacetyl in hydrochloric acid, which is characteristic of compounds of the type1 —CH2NH—CO—NH2. Of the natural urea derivatives at present known, citrulline is the only one that gives a red, carbamido diacetyl reaction; urea, itself, gives a yellow colour ; allantoin and allantoic acid give varying in shades orange-pink, probably due to urea liberated under the conditions of the test ; cyclic ureides do not react chromatically. Hence, it was assumed at first that the yeast reaction was due to citrulline, originally present as a unit, or arising from arginine by desimidation.

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References

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FEARON, W., BOGGUST, W. Isolation of a Carbamido Acid from Autolysed Yeast. Nature 170, 372–373 (1952). https://doi.org/10.1038/170372b0

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