Liposomes cooling rate

Talsma [1.34] showed with phospholipon 100 H, a hydrated phosphatidyl-choline of soya beans, (Nattermann, Cologne) and dicetylphosphate (DCP) (molar ratio 10 1) from which bilayer liposomes have been produced, the influence of one CPA (I), of several CPAs (II), of the vesicle size (III), and the cooling rate (IV). In all of the following tests Tris buffer of pH 7.4 is used. 

III) Talsma shows that peak 2 changes only from -39.8 to -40.4 °C [liposomes, liposome concentration, buffer and cooling rate as in (I), but no mannitol] if the liposome size is decreased from 0.87 to 0.14 pm. With small liposomes, the start of the homogeneous crystallization is delayed. This can also be deduced from the weakly performed crystallization (Figure 3.19d, peak 3), if mannitol is only within the liposome. 

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