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Influence of pH, Sodium and Calcium Ions on the d.c. Resistance of Black Egg Lecithin–Cholesterol Films

Nature volume 217, pages 458–459 (1968)Cite this article

Abstract

CONFORMATIONAL changes in coherent arrays of amphiphiles, such as phospholipids, are believed to be important in the function of biological membranes1. Danielli and Davson2 suggested that the bimolecular lipid leaflet comprised the basic structural unit in many natural membranes, but only recently has this fundamental structure become available for direct experimental investigation3. These so-called black lipid films have d.c. resistances of 106–109 Ω cm2 (refs. 4 and 5), but it is known that with certain preparations the resistance characteristics are markedly affected by the composition of the aqueous environment5–7. This communication outlines some preliminary observations on the effects of pH, in the presence of sodium and calcium ions, on the d.c. resistance of egg lecithin–cholesterol films.

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References

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Authors and Affiliations

  1. Department of Biophysics and Center for Theoretical Biology, State University of New York at Buffalo,

    S. OHKI

  2. BP Research Centre, Sunbury-on-Thames, Middlesex

    A. GOLDUP

  3. Center for Theoretical Biology, State University of New York at Buffalo,

    A. GOLDUP

Authors
  1. S. OHKI
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  2. A. GOLDUP
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OHKI, S., GOLDUP, A. Influence of pH, Sodium and Calcium Ions on the d.c. Resistance of Black Egg Lecithin–Cholesterol Films. Nature 217, 458–459 (1968). https://doi.org/10.1038/217458a0

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