Studies in Bacterial Metabolism.

Kendall, Arthur Isaac; Day, Alexander A.; Walker, Arthur W.

doi:10.1021/ja02186a017

Cited by 12 publications

(7 citation statements)

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“…In contrast the increase in ammonia-plus-urea nitrogen when glucose was not added to saliva was 200-300%. Some years ago Kendall and Farmer (8) observed that bacteria of a number of different types growing in cultures of various compositions produced more ammonia in the absence of, than in the presence of, glucose. Our findings with respect to glucose are of a similar sort.…”

Section: Resultsmentioning

confidence: 99%

Changes of "Carboxyl-Co2" and of Ammonia Plus-Urea Nitrogen in Saliva Incubated with Glucose

Weisberger

1946

J Dent Res

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In 1911 Ruhemann (1) observed that ninhydrin (triketohydrindene hydrate) reacted with amino acids to produce carbon dioxide, ammonia and aldehydes. Recently Van Slyke and Dillon (2) and Van Slyke, Dillon, MacFadyen and and Hamilton (3) have reported that a-amino acids, when boiled in water with an excess of the reagent, evolve the CO2 of their carboxyl groups quantitatively in a few minutes. Van Slyke, Dillon, MacFadyen and Hamilton have shown "that the reaction is specific for free amino acids in that it requires the presence, in the free, unconjugated state, of both carboxyl and the neighboring NH2 or the NH-CH2 group." They have stated that the ninhydrin-CO2 reaction serves to differentiate free amino acids from peptides more sharply than is possible by any of the methods previously used for measurement of free amino or free carboxyl groups independently of the presence of the other.Since the CO2 evolved from free amino acids by the ninhydrin reaction can be measured rapidly and quantitatively in the manometric apparatus of Van Slyke and Neill (4) we have used the ninhydrin reaction to study the extent to which amino acids may be set free by the process of proteolysis in human saliva incubated at body temperature under several different conditions. These data were sought because observations recorded in the preceding paper of this series had shown that saliva incubated with glucose was capable of completely replacing the amino acid tryptophane and partially replacing casein hydrolyzate in synthetic media which support acid production by Lactobacillus acidophilus. It was hoped that the evidence resting upon a bacteriological basis for the occurrence of proteolysis in saliva at body temperature could be supported by experiments of a purely chemical nature. This expectation has been realized and this present paper is a record of the data obtained.At the same time observations upon changes in ammonia-plus-urea nitrogen content of incubating saliva have been made. This was done in order to compare the effect of our experimental conditions upon the process of deaminization. EXPERIMENTAL Saliva collection and treatment.-Specimens of saliva for these experiments were collected and treated in the manner described in the preceding paper (12).Chemical methods.-Samples of saliva were analyzed for free amino acids by the gasometric method of Van Slyke, Dillon, MacFadyen and Hamilton (3). Ammonia-plus-urea nitrogen was determined by the hypobromite method of Van

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Section: Resultsmentioning

confidence: 99%

Changes of "Carboxyl-Co2" and of Ammonia Plus-Urea Nitrogen in Saliva Incubated with Glucose

Weisberger

1946

J Dent Res

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“…21,25] in an apparatus [I8] developed for use with reactive substances. The measured triple points, i n degrees Celcius (9), and calculated purities, in mole percent, for fractions A, B, C , and D were, respectively: ["I and 9.7OC [14]. The purest acid obtained by distillation alone was about 99 mole percent.…”

Section: Dichloroucetic Acidmentioning

confidence: 94%

Some Physical Properties of Monochloro‐, Dichloro‐, and Monobromoacetic Acids at 1 Atmosphere

Glasgow

Timmermans

1961

Bulletin des Soc Chimique

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Monochloro-, dichloro-, and nionobromoacetic acids (99.8 mole percent or better) have been prepared. The following physical properties have been determined: melting point (monobromo and dichloro acids), dielectric constants of liquid and solid (monochloro and dichloro), specific heat of solid (monobronio and dichloro), and heat of fusion (dichloro). Thermal analysis of solutions of the monobromo and dichloro acids with each other, with monochloro acid, and with water was used to obtain the phase diagrams. Three polymorphic forms of nionochloroacetic acid were found at normal pressures; no polymorphs were found for the dichloro and monobromo acids. Formation of a continuous series of solid solutions between monobromoacetic acid and the metastable p-form of monochlorcacetic acid suggests that this metastable form and the monobromo acid have the same crystal structure.

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“…Kendall and his co-workers, taking the production of ammonia as a criterion of proteolysis, usually found a decrease in the presence of a carbohydrate. Kendall, Day and Walker (1922) found that glucose increased the total amino nitrogen in cultures of three strains of Clostridium botulinum, but caused a decrease in cultures of three other strains. DeBord (1923) with a variety of organisms found that glucose increased the amino-N and decreased the ammonia-N. An examination of the graphs in this latter publication, however, shows that even though the conclusions drawn are valid as the culture ages up to ten days, in some instances the events taking place in the first 24 to 48 hours are not so simple, the curves frequently transacting each other.…”

Section: Protein Sparingmentioning

confidence: 94%

The Influence of Various Substances and Conditions upon Streptococcal Haemolysin

Smith

1937

J Bacteriol

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Studies in Bacterial Metabolism.

Cited by 12 publications

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Changes of "Carboxyl-Co2" and of Ammonia Plus-Urea Nitrogen in Saliva Incubated with Glucose

Changes of "Carboxyl-Co2" and of Ammonia Plus-Urea Nitrogen in Saliva Incubated with Glucose

Some Physical Properties of Monochloro‐, Dichloro‐, and Monobromoacetic Acids at 1 Atmosphere

The Influence of Various Substances and Conditions upon Streptococcal Haemolysin

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