Biological Oxidations and Reductions
01 Jun 1941-Annual Review of Biochemistry (Annual Reviews 4139 El Camino Way, P.O. Box 10139, Palo Alto, CA 94303-0139, USA)-Vol. 10, Iss: 1, pp 1-30
About: This article is published in Annual Review of Biochemistry.The article was published on 1941-06-01. It has received 15 citations till now.
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22 Nov 2006
2 citations
01 Jan 1966
TL;DR: This work has shown that a close relationship existed between histamine release and cell metabolism, and that this connection could be well established.
Abstract: Although a few papers published several years ago led to the conclusion that a close relationship existed between histamine release and cell metabolism, it was not until recently that this connection could be well established.
1 citations
01 Jan 1972
1 citations
01 Jan 1953
TL;DR: This chapter discusses the role of enzymes in carbohydrate metabolism and related biological processes and how a number of enzymes can act together to carry out an integrated and complicated process.
Abstract: This chapter discusses the role of enzymes in carbohydrate metabolism and related biological processes. The chapter discusses how a number of enzymes can act together to carry out an integrated and complicated process. In an intact biological system there are several ways in which the reduced coenzyme I formed during the oxidation of phosphoglyeerie aldehyde can be reoxidized. The oxidations by pyruvate, oxalacetate, or acetaldehyde are all rapid, but the oxidation by dihydroxyacetone phosphate is somewhat slower. Thus, the coenzyme I is reduced in one reaction and later reoxidized by another reaction in the same process. In this way a small amount of coenzyme I can catalyze the oxidation of considerable amounts of triose phosphate. In a similar fashion adenosinediphosphate can act catalytically. Smaller amounts of carbohydrates are broken down under aerobic conditions than anaerobic conditions. This is commonly called the Pasteur effect. It implies that under aerobic conditions the inorganic phosphate concentration is reduced to such a low level by esterification that the rate of carbohydrate breakdown is limited, or restricted, by the inorganic phosphate concentration.