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Fig. 4. Octanoate ß-oxidation (A) and oleate ß-oxidation (B) in wild-type yeast cells. The medium-chain fatty acid ß-oxidation was completely deficient after 5 mM dinitrophenol had been added to dissipate the {Delta}pH, whereas oleate ß-oxidation remained the same. Arrows indicate the time point were DNP was either added (+) or not (-).





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