The preparation of nicotinic acid from pyridine.
The preparation of nicotinic acid from pyridine.
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DOI：
10.1021/ja01853a511
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发表时间：
1941-08
影响因子：
15
通讯作者：
S. McElvain;M. Goese
中科院分区：
文献类型：
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作者：
S. McElvain;M. Goese
在之前的一篇论文中[Oxford，Lampen和Peterson，Biochem. J.，34，1588（1940）]，我们报告说，Cl。在葡萄糖、天冬酰胺和Speakman盐的培养基上的丙酮丁醇需要添加生物素和来自酵母的未鉴定的因子。基础与Rubbo和吉莱斯皮的相同，只是添加了0.11%的盐，而不是他们使用的1.32%。天冬酰胺-硫酸铵或磷酸铵也被用作氮源。在后来的实验中，我们发现，B.将取代酵母因子。这种活性加上两者性质之间的密切一致性，表明我们早期制剂中的活性物质是p.a. B.或一些等效化合物。
In a previous paper [Oxford, Lampen and Peterson, Biochem. J., 34, 1588 (1940)] we re-ported that Cl. acetobutylicum on a medium of glucose, asparagine and Speakman’s salts requires the addition of biotin and of an unidentified factor from yeast. The basal was identical with that of Rubbo and Gillespie except that 0.11% of salts was added instead of the 1.32% which they used. Asparagine-ammonium sulfate or ammonium phosphate were also used as nitrogen sources. In later experiments we have found that p. a. b. will replace the yeast factor. This activity to-gether with the close agreement between the properties of the two make it evident that the active substance in our earlier preparations was either p. a. b. or some equivalent compound.