262 



F. Lynen, et al. 



solution to be delivered from the syringe we can experi- 

 mentally change the rate of sugar uptake. Thus, various 

 constant sugar levels in the cell suspension can be maintained. 



Fig. 3. Experimental set-up for measurement of sugar uptake by yeast cells. 



The results of Hartmann's measurements are presented in 

 Fig. 4. In the present discussion we are mainly interested in 



600 700 800 



glucose cone (fig /ml ) 



Fig. 4. Glucose uptake by baker's yeast aerobically and anaerobic- 

 ally. 

 Yeast, 1 per cent in buffer, pH 5-4; temp. 20°. Abscissa: glucose 

 concentration in the solution. Ordinate : rate of glucose addition to 

 the yeast suspension, o = aerobic = anaerobic. 



