Biochemistry
9th Edition
ISBN: 9781319114671
Author: Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher: W. H. Freeman
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Transcribed Image Text:**Understanding Membrane Transition Temperature**
**Question:** What is meant by the transition temperature of a membrane? List the two characteristics of the fatty acids in a biological membrane that affect the transition temperature.
**Answer:**
The transition temperature of a membrane refers to the specific temperature at which a biological membrane undergoes a transition from a gel-like solid state to a more fluid, liquid-crystalline state. This transition is crucial for membrane function, affecting properties like permeability and protein mobility.
The two key characteristics of fatty acids in a biological membrane that influence the transition temperature are:
1. **Saturation Level:** Saturated fatty acids, which have no double bonds, increase the transition temperature, making the membrane less fluid at lower temperatures. Conversely, unsaturated fatty acids, which contain one or more double bonds, decrease the transition temperature by introducing kinks that prevent tight packing.
2. **Fatty Acid Chain Length:** Longer fatty acid chains typically result in higher transition temperatures due to enhanced van der Waals interactions, which stabilize the solid phase of the membrane.
These factors play a vital role in modulating membrane dynamics and function, particularly in response to temperature changes.
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Major components of biological membranes are lipids. Fatty acid chains in these lipids are of two types- Saturated and Unsaturated fatty acids. Saturated fatty acids are fatty acids with zero double bonds in the hydrocarbon chain. Unsaturated fatty acids are the fatty acids with one or more double bonds in the hydrocarbon chain. Saturated and unsaturated fatty acids can influence the transition temperature of biological membranes.
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