Abstract
Sodium uptake by ATP-depleted beet slices was strongly decreased when an external pH-jump, from 7.0 to 3.9, accompanied the addition of 22Na +-labelled sodium chloride to the CaSO 4 medium. When 36Cl label was added as well, a pH-jump induced an increase in Cl − uptake in the same slices. The uptake of 86Rb + was not affected by a similar pH-jump. The pH-jump enhanced Cl − uptake in both ATP-depleted barley and corn roots; but Na + uptake was affected only in barley and not in corn roots. When the pH-jump to 3.9 was produced with permeable acids instead of H 2SO 4, its effect on Na +, as well as Cl − uptake was much decreased or abolished.
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