Yollesa-Haasa Reaction

Yolle-Ohio (Yoolesa, Yollesa, Yollessa) is one of several Haas reactions. There is also a variant of the decoding “Yoless reaction”. This is one of the types of enzymatic reactions of fatty acid synthesis associated with the oxidation of sodium in the electrolyte present. The reaction was first described in 1897 by the Swiss botanist Hermann Jolles, and independently of him in 1902, the American biochemist Henry Haas conducted experiments. Investigated the role of yeast in the biosynthesis of acetic acid.

Jolles and Haas are two scientists who stood at the origins of one of the most significant reactions in the biology of the human body - the Joller-Haas Reaction, which, however, has a special meaning due to its energy.

The essence of the reaction is the use of amino acids with a molecular structure similar to a specific protein,