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31 Jan 2019
In the early 1930s, Albert Szent-Györgyi reported the interesting observation that the addition of small amounts of oxaloacetate or malate to suspensions of minced pigeon breast muscle stimulated the oxygen consumption of the preparation. Surprisingly, the amount of oxygen consumed was about seven times more than the amount necessary for complete oxidation (to CO2 and H2O) of the added oxaloacetate or malate. Why did the addition of oxaloacetate or malate stimulate oxygen consumption? Why was the amount of oxygen consumed so much greater than the amount necessary to completely oxidize the added oxaloacetate or malate?
In the early 1930s, Albert Szent-Györgyi reported the interesting observation that the addition of small amounts of oxaloacetate or malate to suspensions of minced pigeon breast muscle stimulated the oxygen consumption of the preparation. Surprisingly, the amount of oxygen consumed was about seven times more than the amount necessary for complete oxidation (to CO2 and H2O) of the added oxaloacetate or malate. Why did the addition of oxaloacetate or malate stimulate oxygen consumption? Why was the amount of oxygen consumed so much greater than the amount necessary to completely oxidize the added oxaloacetate or malate?
Trinidad TremblayLv2
1 Feb 2019
