cell membrane

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    • #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)

    • #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?

    • #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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