Effect of products from heated amino acids on conductance in lipid bilayer membranes and non-aqueous solvents.

  title={Effect of products from heated amino acids on conductance in lipid bilayer membranes and non-aqueous solvents.},
  author={J. Grote and R. M. Syren and S. Fox},
  journal={Bio Systems},
  volume={10 4},
The electrical conductance of lipid bilayer membranes of oxidized cholesterol is elevated 102–103 times by the addition of various products of the heating of amino acids. Solution of such products in chloroform yields a greater increase in conductance. The results are obtained with both water-soluble and water-insoluble fractions. They are discussed in the context of the origin of electroconductive tissue. 
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  • J. Bukovsky
  • Medicine, Biology
  • The Journal of biological chemistry
  • 1977
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