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)
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?