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. 2006 Mar 13;90(11):4085–4092. doi: 10.1529/biophysj.105.076471

FIGURE 5.

FIGURE 5

Effect of sphingosine on the gel-fluid transition of different lipid mixtures. (A) DPPC/Ch (80:20, mol ratio) ± 20 mol % sphingosine. (B) SM/Ch (80:20, mol ratio) ± 20 mol % sphingosine. (C) SM/PE/Ch (2:1:1, mol ratio) ± 20 mol %sphingosine. Representative thermograms of the second or third scans.