Freezing and melting water in lamellar structures.

  title={Freezing and melting water in lamellar structures.},
  author={James T. Gleeson and Shyamsunder Erramilli and Sol M Gruner},
  journal={Biophysical journal},
  volume={67 2},
The manner in which ice forms in lamellar suspensions of dielaidoylphosphatidylethanolamine, dielaidoylphosphatidylcholine, and dioleoylphosphatidylcholine in water depends strongly on the water fraction. For weight fractions between 15 and 9%, the freezing and melting temperatures are significantly depressed below 0 degree C. The ice exhibits a continuous melting transition spanning as much as 20 degrees C. When the water weight fraction is below 9%, ice never forms at temperatures as low as… CONTINUE READING