LIQUID CRYSTAL MEMBRANES. “Increased contents of unsaturated, polyunsaturated, and methyl-branched fatty acids with high proportion of cis-unsaturated double bonds and antesio-branched fatty acids allow the membrane to remain in a liquid crystalline state (through reduced gel-liquid-crystalline phase transition temperature, Tm) at low temperatures.”
https://lnkd.in/dz9R9uY
linkedin post 2022-06-29 05:12:48
Nigel Fleming
September 21, 2022