BCHM 3114 Lecture Notes - Lecture 2: Integral Membrane Protein, Steric Effects, Lipid Bilayer
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Learning goals: fatty acids, lipids and membranes: recognize saturated and unsaturated fatty acids. Saturated fatty acids have a single c-c bonds. Unsaturated have fatty acids at > or equal to 1 double bonds: describe the structural consequences of introducing a cis-double bond into a fatty acid. Explain why increasing the degree of unsaturation of a fatty acid decreases its melting temperature. The cis double bond creates a kink making unsaturated fatty acids less able to pack efficiently against its neighbors. More double bonds would lead to greater fluidity since molecules are less tightly packed due to kinks in the structure. The more bonds, the more unsaturated, the lower the melting point. This is because the bends and kinks result in fewer intermolecular interactions, thus making it easir for heat to disrupt the solid and slow molecules to move more freely: describe the characteristics of a micelle.
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