Biology 1001A Lecture Notes - Amphiphile, Eukaryote, Prokaryote

• School: Western University
• Department: Biology
• Course: Biology 1001A
• Professor: Tom Haffie

Document Summary

Fatty acids are non-polar and insoluble in water. Why does mayonnaise separate: mayo contains eggs that are amphiphilic , having both hydrophobic and hydrophilic regions. Eggs are full of phospholipids (containing the hydrophobic and hydrophilic regions). Phospholipids have a polar region that is hydrophilic, and a non-polar region that is hydrophobic. Clicker question: which of the following easily cross the membranes (without help): atp, o2, na + (ions, or charged molecules do not cross membranes by itself. Small, uncharged, polar molecules cross membranes easily (look at figure 5. 12 in the textbook). Over evolutionary time, membrane structure became very complex. Unsaturated fats have kinks (double bonds), so they pack less well. Therefore in room temperature they tend to be liquids. Molecules that are saturated (have no double bonds) tend to be not very fluid at room temperature.