Comparative study of lipid systems from various sources by rotational viscometry and potentiometry

We carried out the analysis of lecithins with a common polar group and paraffin chains of different lengths and degree of saturation at two levels, namely: (a) that of the paraffin chain proper, by studying whether structural defects arising from the different mobility of the lipid chains affected their rheological properties; and (b) that of the polar group, which is known to be affected by perturbations to the paraffin chain, and so should its ionization.