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. Author manuscript; available in PMC: 2011 Apr 1.
Published in final edited form as: Proteins. 2010 Apr;78(5):1175–1185. doi: 10.1002/prot.22637

Figure 4.

Figure 4

Effects of cholesterol on the chain melting transition in DMPC monitored by PPC and DSC. Freshly prepared MLVs of DMPC (3 mg/mL in standard buffer) containing 0-30 mol % cholesterol were used. Temperature increment in PPC was 0.05 °C; heating rate in DSC was 50 °C/h. Thermal expansion coefficient was recorded by PPC (A) and heat capacity was recorded by DSC (B). Molar concentrations of cholesterol are indicated in the figure.