Fundamentals of Biochemistry: Life at the Molecular Level 5th Edition

Published by Wiley
ISBN 10: 1118918401
ISBN 13: 978-1-11891-840-1

Chapter 9 - Lipids and Biological Membranes - Exercises - Page 290: 15

Answer

a). Saturated fatty acid b). Long chain fatty acid Reason: When bacteria growing at 20'c warmed at 30'c due to viscous nature of fatty acid in high temperature. When we increase temperature of saturated and long chain fatty acid their melting point increases so the bacteria can maintain constant membrane fluidity with higher temperature At high temperature membrane made the fatty acid which is more viscous so the saturated and long chain fatty acid is more viscous than unsaturated and short chain fatty acids.

Work Step by Step

a). Saturated fatty acid b). Long chain fatty acid Reason: When bacteria growing at 20'c warmed at 30'c due to viscous nature of fatty acid in high temperature. When we increase temperature of saturated and long chain fatty acid their melting point increases so the bacteria can maintain constant membrane fluidity with higher temperature At high temperature membrane made the fatty acid which is more viscous so the saturated and long chain fatty acid is more viscous than unsaturated and short chain fatty acids.
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