Raymond, Albert L. and Winegarden, Howard M. (1927) The determination of carbon dioxide in fermenting mixtures. Journal of Biological Chemistry, 74 (1). pp. 189-202. ISSN 0021-9258. http://resolver.caltech.edu/CaltechAUTHORS:RAYjbc27a
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In connection with a research on enzymic behavior it was necessary to develop a simple and expeditious method for the determination of the carbon dioxide formed during fermentations. The most suitable method of carbon dioxide analysis appeared to be the procedure evolved by Cain and Maxwell  for the determination of carbon in steel. They absorbed the carbon dioxide, formed by combustion, in known volumes of barium hydroxide solution and followed the precipitation of barium carbonate by measurements of the electrical conductivity of the solution. The idea has been applied by Spoehr and McGee [2,3] to the determination of carbon dioxide in their studies on plant respiration. This paper describes the development of this general method so as to render it applicable to studies on fermentation.
|Additional Information:||Copyright © 1927 by the American Society of Biological Chemists. (Received for publication, April 26, 1927.) We wish to thank Professor A.A. Noyes for grants which made possible this investigation. Contribution No. 123 from the Gates Chemical Laboratory, California Institute of Technology, Pasadena. [A.L.R. was a] National Research Fellow in Chemistry.|
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|Deposited On:||11 Aug 2008 07:09|
|Last Modified:||26 Dec 2012 10:13|
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