The incorporation of amino acids into the protein of isolated soya bean mitochondria.

A system involving the incorporation of amino acids into the protein of mitochondria isolated aseptically from soya bean hypocotyls has been partially characterized. Incorporation is optimal at pH 7.4, is dependent on magnesium, phosphate and succinate, is resistant to pancreatic RNAase and cycloheximide, but is sensitive to D-threo-chloramphenicol, oligomycin, DNP, and changes in osmotic concentration.