Abstract
AFTER being dried at 90° C., bakers' yeast pre-treated with sodium fluoride assumes a more or less strong red colour, all according to the pH of the solution in which the yeast has been shaken. On the other hand, untreated yeast assumes a yellow colour after drying. With concentrated hydrochloric acid there is obtained from the red yeast a wine-red extract, which has a pronounced maximum at 4900 A. Fig. l shows the absorption spectrum of the extract in half concentrated hydrochloric acid.
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MALM, M. A Colour Reaction in Yeast. Nature 156, 52–53 (1945). https://doi.org/10.1038/156052a0
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DOI: https://doi.org/10.1038/156052a0
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