BIO 1140 Lecture Notes - Lecture 3: Covalent Bond, Flash Freezing, Lipophilicity

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Saturation of the hydrocarbon chains; they can saturated/unsaturated & short/long, rarely are they all the same length and the same degree of saturation. A mix of short and long tails will create gaps. Unsaturated double bonds, you will create kinks which means they won"t pack as tightly, which means the membrane will be more fluid. Degree of saturation controlled by desaturase enzymes- it works by introducing more double bonds. These enzymes are present in the cell and their level of activity changes according to the environment. If a cell needs to increase fluidity, that enzyme becomes more active and introduces more double bonds. If you increase or decrease the temperature, this will control the degree of excitation/vibration of those phospholipids, which will influence how they pack together, and thus whether they"re more or less liquid, fluid/rigid. Adding cholesterol at high temperatures reduces fluidity (by stabilizing membrane and increasing the melting point), and at lower temperatures increases fluidity (prevents stiffening).

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