Abstract
Lipid vesicles were prepared from hen egg yolk phosphatidylcholine according to Huang's method. A relaxation of approx. 0.4 msec was observed in the intensity of white light scattered from an aqueous suspension of these vesicles following a rapid Joule heating temperature jump. This relaxation was observed to lengthen to about 1.5 msec as non-electrolyte (glycol, glycerol, 1,3-propanediol, or 1,4-butanediol) was added to the medium. The relaxation was attributed to passage of small molecules through the lipid membrane. The solvent viscosity was found to have a more pronounced effect upon the measured relaxation than did the size of the added non-electrolyte molecules.
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