Abstract
Among the fluoride-sensitive fermentation elements, enolase is the most sensitive. An investigation was made, quantitatively, of fluoride inhibition for chemically pure magnesium-enolase using an optical enolase test. Data show that the effective compound for fluoride inhibition is a complex magnesium-fluoro-phosphate and that the magnesium-fluoro-phosphate inhibits fermentation by combining proportionally to its concentration with the ferment-protein in a dissociating manner.
Citation Formats
Warburg, O, and Christian, W.
Chemical mechanism of the fluoride-inhibition of fermentation.
Germany: N. p.,
1941.
Web.
Warburg, O, & Christian, W.
Chemical mechanism of the fluoride-inhibition of fermentation.
Germany.
Warburg, O, and Christian, W.
1941.
"Chemical mechanism of the fluoride-inhibition of fermentation."
Germany.
@misc{etde_6178243,
title = {Chemical mechanism of the fluoride-inhibition of fermentation}
author = {Warburg, O, and Christian, W}
abstractNote = {Among the fluoride-sensitive fermentation elements, enolase is the most sensitive. An investigation was made, quantitatively, of fluoride inhibition for chemically pure magnesium-enolase using an optical enolase test. Data show that the effective compound for fluoride inhibition is a complex magnesium-fluoro-phosphate and that the magnesium-fluoro-phosphate inhibits fermentation by combining proportionally to its concentration with the ferment-protein in a dissociating manner.}
journal = []
volume = {39}
journal type = {AC}
place = {Germany}
year = {1941}
month = {Aug}
}
title = {Chemical mechanism of the fluoride-inhibition of fermentation}
author = {Warburg, O, and Christian, W}
abstractNote = {Among the fluoride-sensitive fermentation elements, enolase is the most sensitive. An investigation was made, quantitatively, of fluoride inhibition for chemically pure magnesium-enolase using an optical enolase test. Data show that the effective compound for fluoride inhibition is a complex magnesium-fluoro-phosphate and that the magnesium-fluoro-phosphate inhibits fermentation by combining proportionally to its concentration with the ferment-protein in a dissociating manner.}
journal = []
volume = {39}
journal type = {AC}
place = {Germany}
year = {1941}
month = {Aug}
}