Dear JPK, I was not aware of the absolute numbers, but maybe they are little suprising: when your tinned food contains 'yeast extract' it is equivalent to monosodium glutamate, which is commonly used as flavour enhancing agent.
I am not a chemist to worry about it, but yeast seems to have a fullfilling life with it. Best, Tim On Thursday, January 12, 2017 12:45:03 AM CET Keller, Jacob wrote: > Dear Crystallographers, > > Was anyone else aware that in E coli the intracellular glutamate > concentration is ~100 mM? Also other cell types (yeast, mammalian) are 10s > mM. Anything to say about this? I learned of this just recently, and have > been amazed about it for more than a week. Did I miss this in Biochem 101? > Does it matter? > > JPK > > ******************************************* > Jacob Pearson Keller, PhD > Research Scientist > HHMI Janelia Research Campus / Looger lab > Phone: (571)209-4000 x3159 > Email: [email protected]<mailto:[email protected]> > ******************************************* -- -- Paul Scherrer Institut Tim Gruene - persoenlich - OFLC/102 CH-5232 Villigen PSI phone: +41 (0)56 310 5297 GPG Key ID = A46BEE1A
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