Abstract
The transfer of alkyl esters of sorbic, benzoic and salicylic acid from the medium to bakers' yeast cell was investigated, and both the quantity of the ester dissolved in the lipid phase of the cell and the quantity adsorbed on the solid phase were determined.
The dissolved quantity of these esters was very great in comparison with the adsorbed quantity. At the ester concentration which gives a definite inhibiting effect on the yeast growth, the adsorbed quantity remained constant, being independent of the kind of ester, while the dissolved quantity greatly varied according to the kind of ester. From this fact it was concluded that the toxic effect of these esters, as well as esters of p-hydroxybenzoic acid (cf. Part III), is exclusively limited by the adsorbed quantity.
