Egg Lecithin and the Degree of Negative Charge

The negative charge content in the egg lecithin is about four times less than in the soy lecithin used. This is clearly evident in the membrane retention parameters for the bases at the 10% lecithin levels (Table 3.3), being about 20-30% lower for the lipophilic bases in egg, compared with soy. 

The neutral molecules display about the same transport properties in soy and egg lecithin, in line with the absence of direct electrostatic effects. 

Summary Increasing Phospholipid Content in the Absence of Sink Conditions 

Effects of Surfactant on High-phospholipid Membrane Permeability and Retention 

The transport properties of the molecules in concentrated soy lecithin (see Table 3.3) do not adequately model the in vivo permeabilities reported by Winiwarter et al. [36] (see Table 3.6). The strategy to overcome this shortcoming involves creating a significant sink condition in the acceptor wells. However, the 

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