Table of contents

1. Introduction to Anatomy & Physiology5h 43m
2. Cell Chemistry & Cell Components12h 36m
3. Energy & Cell Processes10h 6m
4. Tissues & Histology10h 3m
5. Integumentary System2h 20m
6. Bones & Skeletal Tissue2h 16m
7. The Skeletal System2h 35m
8. Joints2h 17m
9. Muscle Tissue2h 33m
10. Muscles1h 11m
11. Nervous Tissue and Nervous System1h 35m
12. The Central Nervous System1h 6m
- Introduction to the Central Nervous System
  18m
- The Cerebrum
  48m
13. The Peripheral Nervous System1h 26m
14. The Autonomic Nervous System1h 38m
15. The Special Senses2h 41m
16. The Endocrine System2h 48m
17. The Blood3h 22m
18. The Heart3h 42m
19. The Blood Vessels3h 35m
20. The Lymphatic System3h 16m
21. The Immune System14h 37m
22. The Respiratory System3h 20m
23. The Digestive System2h 5m
24. Metabolism and Nutrition4h 0m
25. The Urinary System2h 39m
26. Fluid and Electrolyte Balance, Acid Base Balance37m
27. The Reproductive System2h 5m
28. Human Development1h 21m
29. Heredity3h 32m

2. Cell Chemistry & Cell Components

Biological Membranes

Anatomy & Physiology

2. Cell Chemistry & Cell Components

Biological Membranes

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Multiple Choice

Which of the following factors contribute to the fluidity of the plasma membrane?

The presence of high protein content

The presence of cholesterol

The presence of saturated fatty acids

The presence of unsaturated fatty acids

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Verified step by step guidance

Understand the structure of the plasma membrane, which is primarily composed of a phospholipid bilayer with embedded proteins, cholesterol, and carbohydrates.

Recognize that fluidity in the plasma membrane is crucial for its function, allowing for the movement of proteins within the lipid bilayer and the flexibility of the cell.

Identify the role of cholesterol in the plasma membrane: it modulates fluidity by preventing the fatty acid chains of phospholipids from packing too closely together, thus maintaining membrane fluidity at various temperatures.

Differentiate between saturated and unsaturated fatty acids: saturated fatty acids have no double bonds, leading to tightly packed chains that decrease fluidity, whereas unsaturated fatty acids contain one or more double bonds, creating kinks that prevent tight packing and increase fluidity.

Conclude that the presence of cholesterol and unsaturated fatty acids are key factors that contribute to the fluidity of the plasma membrane, while high protein content and saturated fatty acids do not enhance fluidity.