Correlation between thermal and stability parameters of PC liposomes with trapped CF in DMSO/sucrose solutions with the band position of the OH stretching band (νOH) of the protective solutions.

In panel A, the onset temperatures of melting for DMSO solutions without supplements (white circles), with 0.5 M sucrose (grey circles) and 1 M sucrose (black circles) are plotted against the positions of νOH. In panel B, leakage rates determined for liposomes frozen with the selected formulations of DMSO and sucrose; S1 (5% DMSO, 1 M sucrose), S2 (10% DMSO, 1 M sucrose), S3 (5% DMSO with 0.5 M sucrose), and S4 (10% DMSO with 0.5 M sucrose) during storage at −25°C are plotted against νOH. νOH was determined at room temperature.