Abstract
Experimental studies revealed that liquid water bound between lecithin bilayers becomes increasingly viscous with decreasing interbilayer distance. Percolation calculations do indeed show that cluster formation and thus viscosity are favored with decreasing interbilayer distance.
- Received 20 August 1985
DOI:https://doi.org/10.1103/PhysRevA.33.2137
©1986 American Physical Society
