
A method of determining the penicillin content in biological, metabolic, and alimentary substances by partially inactivating penicillinase with iodine in the presence of and in proportion to the amount of a penicillin contained in a specimen, and measuring the residual activity of the enzyme by contact with a suitable substrate such as an S-type penicillin in the presence of an indicator whose color change signifies accumulation of the hydrolyzate penicillinoic acid and is correlated in terms of...











