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Unformatted text preview: Cholesterol tends to toughen and make a membrane less fluid (also less permeable). Cholesterol also stabilizes a membrane against subtle temperature changes; it acts as a buffer to broaden the transition temperature so a membrane can remain functional over a broader temp range. Lipid rafts, because they are composed of relatively large integral membrane proteins, sphingomyelin and cholesterol, tend to create micro domains of low fluidity. Biomemranes tend to become more viscous as temperature is lowered, and more fluid at higher temps....
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This note was uploaded on 08/18/2008 for the course BIS 104 taught by Professor Scholey during the Summer '08 term at UC Davis.
- Summer '08