د "گلايکوليسېز" د بڼو تر مېنځ توپير

Glycolysis is also known as, "The Creb Cycle."

 

 

The first formal studies of the glycolytic process were initiated in [[1860]] when [[Louis Pasteur]] discovered that [[microorganism]]s are responsible for [[fermentation (biochemistry)|fermentation]], and in [[1897]] when [[Eduard Buchner]] found certain cell extracts can cause fermentation. The next major contribution was from [[Arthur Harden]] and [[William Young]] in 1905 who determined that a heat-sensitive high-molecular-weight subcellular fraction (the enzymes) and a heat-insensitive low-molecular-weight cytoplasm fraction (ADP, ATP and NAD⁺ and other [[cofactors]]) are required together for fermentation to proceed. The details of the pathway itself were eventually determined by [[1940]], with a major input from [[Otto Meyerhof]] and some years later by [[Luis Leloir]]. The biggest difficulties in determining the intricacies of the pathway were due to the very short lifetime and low steady-state concentrations of the intermediates of the fast glycolytic reactions.