Hysteresis at the L ? –P ?? Phase Transition in Hen Egg Lecithin
- 1 December 1981
- journal article
- research article
- Published by Taylor & Francis in Molecular Crystals and Liquid Crystals
- Vol. 76 (1-2) , 35-41
- https://doi.org/10.1080/00268948108074674
Abstract
Infrared spectroscopy in the OH and CH stretching region of very thin samples of hydrated egg yolk lecithin reveals an hysteresis at the transition between the two liquid crystalline phases Lα (higher temperature phase) and Pαβ . Both of these phases havea lamellar structure with alternating hydrophilic and hydrophobic layers, but they differ as to the state of the interiors of the layers. The hysteresis can be explained in terms of a coupling between the structures and the dynamics of adjacent layers.Keywords
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