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| Description: a. A schematic view of the change at the transition temperature. Below this temperature the hydrocarbon tails are packed together in a nearly crystalline gel state (left). Above this temperature the movement of the chains becomes more dynamic, and the interior of the membrane resembles a liquid hydrocarbon (right). b.Detection of the transition by calorimetry. Measurement of the heat absorbed by a membrane as the temperature is raised each degree shows a sharp spike at the transition temperature (Tm) for a pure dipalmitoylphosphat idyl choline bilayer. This well-defined transition from gel to liquid is called melting of the membrane. When 20 mol % cholesterol is mixed into the bilayer, the Tm is not changed, but the transition is broadened. Picture Stats: Views: 291 Filesize: 152.25kB Height: 750 Width: 377 Source: https://biology-forums.com/index.php?action=gallery;sa=view;id=34324 |