Abstract
The freezing behavior of liposomes was investigated with differential scanning calorimetry (DSC). As a cell model, unilamellar liposomes with diameters of 20-90 μm were prepared in water, DMSO solution, and protein solution. The cooling curve from 20 down to - 50℃ for a liposome dispersion, monitored at a cooling rate of 1℃/min, showed several heat flows related to water crystallization. This behavior was different from that observed in the case for solution only. The effects of liposome size and solution composition on the degree of supercooling and the latent heat of solidification were discussed.
