Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

10. Lipids

Physical Properties of Biological Membranes

Biochemistry

10. Lipids

Physical Properties of Biological Membranes

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Multiple Choice

Which of the following would increase the transition temperature of a membrane?

A decrease in the fatty acid tail length.

An increase in the number of double bonds in the fatty acid chains.

Loose packing of fatty acid tails.

Free fatty acids in the environment.

None of the above would increase the transition temperature.

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Verified step by step guidance

Understand the concept of transition temperature: The transition temperature of a membrane is the temperature at which the membrane transitions from a gel-like state to a more fluid state. This is influenced by the composition of the fatty acids in the membrane.

Consider the effect of fatty acid tail length: Longer fatty acid tails tend to increase the transition temperature because they allow for more van der Waals interactions, leading to tighter packing and a more rigid membrane.

Analyze the impact of double bonds: Double bonds introduce kinks in the fatty acid chains, preventing tight packing and thus lowering the transition temperature. More double bonds generally mean a more fluid membrane at lower temperatures.

Evaluate the packing of fatty acid tails: Loose packing of fatty acid tails results in a more fluid membrane, which decreases the transition temperature. Tighter packing would increase the transition temperature.

Assess the role of free fatty acids: Free fatty acids can disrupt the membrane structure, generally leading to increased fluidity and a decrease in transition temperature. Therefore, none of the options provided would increase the transition temperature.