cell membrane
bacteria growing at 20 degree celsius is shifted to 30 degree celsius. state there will be more:-
a) saturated or unsaturated fatty acids,
b)long or short chain fatty acids.
explain with reason.....(i need it asap)
Post by canalon » Sat Jun 18, 2011 8:30 pm
It is all about the fluidity of the membrane. Think of butter: if it is at 20ºC or at 30ºC what are the immediately noticeable differences? Considering that the bacteria would like to have a consistency (level of fluidity) that would be maintained constant whatever the temperature, what changes in fatty acids would be introduced in the memnbrane composition to counteract the effect of temperature?
Science has proof without any certainty. Creationists have certainty without
any proof. (Ashley Montague)
so i guess the answer would be saturated and long chain fatty acids....because their increase would stabilize the cell membrane...