Abstract
The anterior parts of bovine lens capsules have been incubated in media with different glucose contents. The freezable water content of the lens capsule was obtained by differential scanning calorimetry and the total water content by thermogravimetric analysis. The bound (nonfreezable) water content was calculated as the difference between total and freezable water. The bound water as percent of the total water increases with the degree of glycosylation of the bovine lens capsules.
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