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Mold bran is compared with barley malt for the saccharification of mashes intended for production of industrial alcohol. Five grains were tested, one corn, two types of wheat, and two corresponding granular wheat flours. Mashes were made by both pressure (125' C.) and atmospheric cooking (66' C.); they were saccharified by using 8% malt, 2.5-4% dry mold bran, 3% undried mold bran, or 1% malt for cooking and 2% dry mold bran for saccharification. Wheat mashes cooked at atmospheric pressure and saccharified with 2.5-3.0% mold bran yielded 2-14% more alcohol than did similar mashes saccharified with 8% malt. Malt was superior for pressure-cooked mashes. Mold bran saccharification at 30' C. was equal or slightly superior to mold bran at 52.5' in both pressure-and atmospheric-cooked mashes. In pressure-cooked mashes malt saccharification at 5'7.5' C. was generally superior to

Modern medical science has focused attention on the chemistry of living cells. This report describes methods for recovering from yeast, compounds essential to all living tissue. Nucleic acid is readily extracted from yeast in yields of 6% on a dry basis. From it, nucleotides and nucleosides are prepared by hydrolysis. Yeast enzyme systems are used to convert nucleosides to phosphorylated esters, and to prepare sugar phosphates. This organism is also a good source for glutathione and cozymase. The yeast derivatives described are being used in research on fundamental biochemical mechanisms. Prepared in radioactive form by biosynthesis, they are powerful investigative tools. Adenosine nucleotides, glutathione, and nucleic acid, among others, are being studied as possible therapeutic agents in metabolic diseases. Economical recovery methods from available raw materials for these hitherto rare chemicals are of considerable potential value.

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