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首页> 外文期刊>The journal of physical chemistry, B. Condensed matter, materials, surfaces, interfaces & biophysical >Compressibility of Lipid Mixtures Studied by Calorimetry and Ultrasonic Velocity Measurements
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Compressibility of Lipid Mixtures Studied by Calorimetry and Ultrasonic Velocity Measurements

机译:量热法和超声速度测量法研究脂质混合物的可压缩性

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摘要

Ultrasonic velocity and heat capacity temperature profiles of various lipid mixtures have been recorded with high accuracy. This included mixtures of phophatidylcholines with different chain length as well as phosphatidylcholine mixtures with diacyl glycerides. Following previous studies relating the heat capacity to the isothermal compressibility of lipids close to the chain melting transition, we found that the measured ultrasonic velocities are very similar to those calculated from the heat capacity. This implies that we are able to determine the compressibility changes from the excess heat capacity and the heat capacity changes from ultrasonic velocity measurements. The sound velocity and heat capacity traces are discussed with respect to the phase diagrams of the lipid mixtures.
机译:各种脂质混合物的超声速度和热容温度曲线已得到高精度记录。这包括具有不同链长的磷脂酰胆碱的混合物,以及磷脂酰胆碱与二酰基甘油酯的混合物。根据先前的研究,将热容量与接近链熔化转变的脂质的等温压缩性相关联,我们发现测得的超声速度与根据热容量计算出的速度非常相似。这意味着我们能够根据过剩的热容量确定可压缩性变化,并且能够根据超声速度测量确定热容量变化。关于脂质混合物的相图讨论了声速和热容曲线。

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