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cell membrane

Discussion of all aspects of biological molecules, biochemical processes and laboratory procedures in the field.

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cell membrane

Postby APmicro » Sat Jun 18, 2011 4:44 pm

bacteria growing at 20 degree celsius is shifted to 30 degree celsius. state there will be more:-
a) saturated or unsaturated fatty acids,
b)long or short chain fatty acids.
explain with reason.....(i need it asap)
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Postby canalon » Sat Jun 18, 2011 8:30 pm

It is all about the fluidity of the membrane. Think of butter: if it is at 20ºC or at 30ºC what are the immediately noticeable differences? Considering that the bacteria would like to have a consistency (level of fluidity) that would be maintained constant whatever the temperature, what changes in fatty acids would be introduced in the memnbrane composition to counteract the effect of temperature?
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Postby APmicro » Sun Jun 19, 2011 4:49 am

so i guess the answer would be saturated and long chain fatty acids....because their increase would stabilize the cell membrane...
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