cell membrane - Biology Forum

last updated by

APmicro 13 years, 6 months ago

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- June 18, 2011 at 4:44 pm #15098
  APmicro
  Participant
  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)
- June 18, 2011 at 8:30 pm #105344
  canalon
  Participant
  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?
- June 19, 2011 at 4:49 am #105345
  APmicro
  Participant
  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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