Figure 3.
Effect of elastin polypeptide concentration on temperature of coacervation and velocity of maturation in unstirred samples: (A) Temperature of coacervation (Tc) decreases nonlinearally with increased polypeptide concentration. (B) Decrease in turbidity with time after coacervation is more rapid for higher concentrations of elastin polypeptide (EP). In all cases, the temperature was increased stepwise and held at approximately 7–10 °C above the coacervation temperature, and samples were unstirred. (C) Velocity of maturation (Vm), calculated from these tubidity vs time curves as described in Figure 1, increases with increased concentration of elastin polypep-tide (mean ± SD).