Microdiffusion methods. Blood glucose

Abstract

A microdiffusion method for the detn. of glucose in 0.1 ml. whole blood is described, the CO2 produced by yeast fermentation under standard conditions being measured by absorption into Ba(0H)2, with subsequent titration, using .02N HC1. A smaller unit than the standard microdiffusion unit is used (Conway unit, No. 2, supplied by Messrs. A. Gallenkamp and Co. Ltd., Finsbury Square, London). The results of the method are very similar (being slightly less in the avg.) to those obtained with the Hagedorn-Jensen method (as modified by Fujita and Iwatake[long dash]Biochem. Z., 242, 43, 1931). The microdiffusion method is independent of glycoly-sis up to at least 4 hrs. at room temp., but for much longer times when stored in the refrigerator. Anti-glycolytic procedures, such as the use of fluoride must be avoided, but oxalate over rather wide ranges of conc. has no appreciable effect.