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Unformatted text preview: short fatty acid chains long fatty acid chains unsaturated FAs saturated FAs *low cholesterol high cholesterol * Cholesterol content increases membrane toughness and decreases permeability * Cholesterol tends to broaden the range of the transition temperature...
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This note was uploaded on 05/15/2010 for the course BIS BIS 104 taught by Professor Privalsky during the Spring '09 term at UC Davis.
- Spring '09