Please answer this with the simplest answer , Please bolt the important answer **Transition Temperature of Membranes****Definition:**What is meant by the transition temperature of a membrane? The transition temperature is the temperature at which a membrane undergoes a phase change from a solid-like state to a more fluid state. This transition is crucial for the functionality and permeability of biological membranes.**Factors Affecting Transition Temperature:**List the two characteristics of the fatty acids in a biological membrane that affect the transition temperature:1. **Length of Fatty Acid Chains**: Longer chains usually increase the transition temperature.2. **Degree of Unsaturation**: Unsaturated fatty acids have double bonds that introduce kinks, lowering the transition temperature and increasing membrane fluidity.**Related Tips:**- For accessing the toolbar, press ALT+F10 (PC) or ALT+FN+F10 (Mac).

Lipids are biomolecules that are made up of carbon, hydrogen, and oxygen just like carbohydrates but…

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Science

Biochemistry

Please answer this with the simplest answer , Please bolt the important answer

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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Question

Please answer this with the simplest answer , Please bolt the important answer

**Transition Temperature of Membranes**

**Definition:**
What is meant by the transition temperature of a membrane? The transition temperature is the temperature at which a membrane undergoes a phase change from a solid-like state to a more fluid state. This transition is crucial for the functionality and permeability of biological membranes.

**Factors Affecting Transition Temperature:**
List the two characteristics of the fatty acids in a biological membrane that affect the transition temperature:
1. **Length of Fatty Acid Chains**: Longer chains usually increase the transition temperature.
2. **Degree of Unsaturation**: Unsaturated fatty acids have double bonds that introduce kinks, lowering the transition temperature and increasing membrane fluidity.

**Related Tips:**
- For accessing the toolbar, press ALT+F10 (PC) or ALT+FN+F10 (Mac).

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