The dissociating power of salts of fatty acids

Abstract

Small amts. of the Na salts of saturated fatty acids (C10, C12, C14) cause dissociation of the astacin ester from the protein compound in ovoverdin; this change can be reversed by Ca salts. Similarly these soaps exert a markedly inhibitory action upon the pyruvate oxidase system; the effect upon the succinoxidase system is much less. These phenomena are probably related.