BIS 104 PQ 14 ans Spring 2010

BIS 104 PQ 14 ans Spring 2010 - permeable). Cholesterol...

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BIS 104 PQ 14 ans Spring 2010 14. Lipid composition: Fluidity of a membrane is dependent on the types of lipids that make up that particular membrane; the relative proportions of the different lipid types determine the fluidity. Lipid structure: Lipid structure itself plays a role since longer chain FAs and saturated FAs favor membrane viscosity, whereas short chain and unsaturated FAs favor fluidity. The chain length length and degree of saturation mainly affect the packing arangement of the bilayer. Cholesterol: Cholesterol tends to toughen and and make a membrane less fluid (also less
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Unformatted text preview: 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 t emp range. Temperature: Biomembranes tend to become more viscous as temperature is lowered, and more fliud at higer temperatures. Lipid rafts: Lipid rafts , because they are composed of relatively large integral membrane proteins, sphingomyelin and cholesterol, tend to create micro-comains of low fluidity....
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