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By Rodolfo Paoletti, Dr. David Kritchevsky

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By means of spin labeling, Marsh and Smith (1973) observed that the condensing effect of cholesterol arises from molecular interactions with the fatty acyl chains of the phosphatidylcholine and the existence of molecular cavities within the acyl chain region of the lipid bilayer. , 1972). , 1973). As expected, egg phosphatidylcholine gives a much lower viscosity than dipalmitoylphosphatidylcholine and both have greatly increased vis­ cosity when cholesterol is added. 4. , 1976). The occurrence of characteristic molecular species of acylglycerols and diacylglycerophospholipids in natural lipoproteins and membrane complexes agrees best with models of the type put forward by Benson (1966), Wallach et al.

The presence of eis unsaturated acid groups in the hydrocarbon chains also causes a decrease of the main endothermic transition temperature. The presence of water causes the transition temperature to fall until it reaches a limiting value, which is characteristic for each particular phospholipid. According to Chapman and Leslie (1970), the temperature of transition from crystalline to liquid crystalline phase depends also upon the branch­ ing of the chain, the class of phospholipid and the presence of cations.

KUKSIS is observed where the dipalmitoylphosphatidylcholine is condensed. The dipalmitoyl-distearoyl phosphatidylcholine system was found to be ideal at all pressures. The highly mobile oleoyl chains in the proximity of crystalline saturated chains require an expanded lattice in order to undergo the kinetic motions characteristic of the phosphatidylcholine liquid crystals (Phillips et al, 1969). This decrease in chain packing density allows increased configurational freedom for the saturated chains.

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