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Einfluß von Penicillin auf die Wurzelkultur(Zea mays) Nachweis von β-Indolylessigsäure (Heteroauxin) im Handelspenicillin

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Summary

(1) Pure Penicillin Sodium G (150 U/cm3) gives no inhibition in the growth-rate ofmays-roots in sterile organe culture.

(2) Commercial penicillin (Penicillin Sodium Squibb, 5 U/cm3) inhibits the growth-rate ofmays-roots in a fairly high degree, due to its content of indole acetic acid. We have been able to separate the substance from the yellow dyes of commercial penicillin by chromatographic adsorption and to identify it colorimetrically as indole acetic acid.

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References

  1. De Ropp, Nature158, 555 (1946).

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  2. Geiger, Jb. wiss. Bot.84, 242 (1936).

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  3. Sutter, Ber. Schweiz. bot. Ges.54, 197 (1944).

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Authors and Affiliations

  1. Botanisches und organisch-chemisches Institut der Universität Bern, Switzerland

    M. Bein, R. Signer & W. H. Schopfer

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  1. M. Bein
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  2. R. Signer
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  3. W. H. Schopfer
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Bein, M., Signer, R. & Schopfer, W.H. Einfluß von Penicillin auf die Wurzelkultur(Zea mays) Nachweis von β-Indolylessigsäure (Heteroauxin) im Handelspenicillin. Experientia 3, 291–292 (1947). https://doi.org/10.1007/BF02164178

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  • DOI: https://doi.org/10.1007/BF02164178

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