Long term oscillation in glycolysis.

To increase the period of glycolytic oscillations in yeast extracts (Saccharomyces uvarum), the dependence of the period on pH, on concentrations of phosphate and enzymes, and on temperature has been studied. Stable oscillatory trans were obtained at a pH value of about 6.5. Increasing the phosphate and decreasing the enzyme concentrations as well as decreasing temperature lengthened the period. By dilution of the extract with buffer while maintaining the metabolite concentrations at their initial level the period could be successively prolonged from 20 min to about 6 h.