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The E/I ratios, with one exception (Drosophila limbata), are lower than unity, thus confirming the higher specificity of ADH on secondary alcohols, which is well documented in D.
In fermenting fruit, for instance, ethanol is found up to 5% (v/v; 868 mM), whereas propan-2-ol, a saturated secondary alcohol, does not reach levels above 0.
Secondary alcohols are formed by enzymatic reduction of the corresponding methyl ketones.