“…It is now confirmed that, in yeast, this carbon atom is derived from the methylene group of glycine (Linnett & Walker, 1967, 1969, and that, contrary fo previous reports (Johnson et al, 1966), the S-methyl group of methionine is not incorporated. Nor does the a-carbon atom of tyrosine, reportedly a source of C-2 of the thiazole nucleus in bacteria (Estramareix & Therisod, 1972;Bellion et al, 1976) (Patel & Miller, 1972) was as follows: Difco malt extract (3 g), Difco yeast extract (3 g), Difco peptone (5g), D-glucose (20g), KH2PO4 (1g), Difco Bactoagar (20g), water (1 litre). (ii) The composition of Sabouraud agar (Difco Manual, 1953) (Difco Manual, 1953) is: (NH4)2SO4 (5g), Bacto-dextrose (lOg), L-histidine monohydrochloride (10mg), , , boric acid (500,ug), CUSO4 (40,ug), KI (100,ag), FeCl3 (200ug), MnSO4 (400fug), Na2MoO4 (200,ug), ZnSO4 (400,ug), KH2PO4 (I g), MgSO4 (0.5 g), NaCI (0.1 g), CaC12 (0.1 g), and water (1 litre).…”