منابع مشابه
Physical Studies of Phospholipids
On heating pure, fully saturated 2,3-diacyl-DL-phosphatidyl-ethanolamines and 2,3-diacylphosphatidyl-cholines (lecithins) in water to the transition temperature at which large endothermic heat changes occur, they are observed, by light microscopy, to form myelin figures. This result is discussed in terms of the large difference in the transition temperature for "melting" of the hydrocarbon chai...
متن کاملThe Structure of Physical Chemistry
Physical chemistry is the branch of chemistry that establishes and develops the principles of the subject in terms of the underlying concepts of physics and the language of mathematics. Its concepts are used to explain and interpret observations on the physical and chemical properties of matter. Physical chemistry is essential for developing and interpreting the techniques used to determine str...
متن کاملPhysical Chemistry
The approaches range from theoretical studies – including statistical physics of non-equilibrium systems – to the organic synthesis of molecules and macromolecules, and they include many experimental studies on biological and biomimetic systems in which the parameters can be changed. A variety of microscopical techniques are used such as optical, multiphoton, electron and atomic force microscop...
متن کاملChemistry of phospholipids in relation to biological membranes.
The quantitative determination of molecular species of natural phospholipids gave new information about the pairing of the fatty acid chains in a given lipid class. Cells appear to be equipped with enzymes which control the composition and pairing of hydrocarbon chains of phospholipids and display regulatory mechanism(s) which allow for adaptation of physical properties of membrane lipids to al...
متن کاملFood Physical Chemistry and Biophysical Chemistry
Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.[3] [4] [5] [6] This field encompasses the "physiochemical principle...
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ژورنال
عنوان ژورنال: Progress in Biophysics and Molecular Biology
سال: 1964
ISSN: 0079-6107
DOI: 10.1016/s0079-6107(64)80008-0