Publisher Summary This chapter illustrates the ways in which two techniques, differential scanning calorimetry and infrared spectroscopy, are used to study the interactions of water with the polar head group and resulting effects of the water of hydration on the physical properties of lipids. The methods for studying the interactions of certain carbohydrates, particularly trehalose, with membrane phospholipids and proteins are discussed in the chapter. The carbohydrate, which is found at high concentrations in many organisms capable of surviving complete dehydration, is capable of stabilizing structure and function in biological membranes and preserving liposomes in the absence of water. Because of the practical implications of these properties of trehalose, the mechanism of its interaction with membrane phospholipids is emphasized in the chapter. It also describes the preparation method of omogeneous mixtures of dipalmitoylphosphatidylcholine (DPPC) and trehalose. For calorimetric measurements, Perkin–Elmer DSC 2C differential scanning calorimeter, assisted by a Perkin-Elmer 3600 data station, is used. For infrared (IR) spectroscopy, the dry preparations of lipids and membranes are either pressed into KBr disks, or observed as powder samples in thin films deposited on the windows of an aqueous IR cell with AgBr windows.
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