Abstract
1. Baker’s yeast metabolises acetate under aerobic conditions and the pH rises steadily due to the replacement of acetate by bicarbonate and carbonate anions. 2. Oxidation of acetate anions, to which the cell is passively impermeable, shows a characteristic induction effect not observed with acetic acid or ethanol which penetrate readily. 3. Low concentration of 2,4-dinitrophenol and azide and prior oxygenation delay the onset of maximal oxygen uptake but do not reduce it. 4. The metabolism of acetic acid, ethanol and acetate is compared with reference to the cellular distribution of the relevant enzymes.
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