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. 2018 May 24;44(3):419–431. doi: 10.1007/s10867-018-9499-2

Fig. 2.

Fig. 2

Representative oscillations in heat flux obtained in suspensions of B4743 yeast cells (a). Yeast cells (10% w/v) were suspended at in 100 mM potassium phosphate, pH 6.8. At time zero, 30 mM glucose and (60 s later) 5 mM KCN were added to the cell suspension to induce oscillations in glycolysis. Measurement temperature was 25 °C. b Fast Fourier transform (FFT) analysis of the oscillations shown in a