Which of the following correctly describes how high levels of fatty acid structures contribute to the rigidity of the cell membrane? The cell membrane becomes more rigid as the amount of unsaturated fatty acids with a kinked structure increases. The cell membrane becomes more rigid as the amount of unsaturated fatty acids with a kinked structure increases. The cell membrane becomes more rigid as the amount of saturated fatty acids with a straight structure increases. The cell membrane becomes more rigid as the amount of saturated fatty acids with a straight structure increases. The cell membrane becomes less rigid as the amount of unsaturated fatty acids with a straight structure increases. , , The cell membrane becomes less rigid as the amount of unsaturated fatty acids with a straight structure increases. , , The cell membrane becomes less rigid as the amount of saturated fatty acids with a straight structure increases.

Which of the following correctly describes how high levels of fatty acid structures contribute to the rigidity of the cell membrane? The cell membrane becomes more rigid as the amount of unsaturated fatty acids with a kinked structure increases. The cell membrane becomes more rigid as the amount of unsaturated fatty acids with a kinked structure increases. The cell membrane becomes more rigid as the amount of saturated fatty acids with a straight structure increases. The cell membrane becomes more rigid as the amount of saturated fatty acids with a straight structure increases. The cell membrane becomes less rigid as the amount of unsaturated fatty acids with a straight structure increases. , , The cell membrane becomes less rigid as the amount of unsaturated fatty acids with a straight structure increases. , , The cell membrane becomes less rigid as the amount of saturated fatty acids with a straight structure increases.

Ebk:Nutrition & Diet Therapy

10th Edition

ISBN:9780357391747

Author:DEBRUYNE

Publisher:DEBRUYNE

Chapter5: Protein

Section: Chapter Questions

Problem 4SC

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Which of the following fatty acids, if incorporated into a typical eukaryotic membrane phospholipid, would be the most likely to increase that membrane’s fluidity? linolenic acid, with 18 carbons and three carbon-to-carbon double bonds linoleic acid, with 18 carbons and two carbon-to-carbon double bonds oleic acid, with 18 carbons and one carbon-to-carbon double bond stearic acid, with 18 carbons and no carbon-to-carbon double bonds all of the above molecules are unsaturated, and equally likely to increase membrane fluidity
Which of the following fatty acids, if incorporated into a typical eukaryotic membrane phospholipid, would be the most likely to decrease that membrane’s fluidity? linolenic acid, with 18 carbons and three carbon-to-carbon double bonds linoleic acid, with 18 carbons and two carbon-to-carbon double bonds stearic acid, with 18 carbons and no carbon-to-carbon double bonds oleic acid, with 18 carbons and one carbon-to-carbon double bond all of the above molecules are saturated, and equally likely to decrease membrane fluidity
Which of the following fatty acids, if incorporated into a typical eukaryotic membrane phospholipid, would be the most likely to decrease that membrane’s fluidity? A. linolenic acid, with 18 carbons and three carbon-to-carbon double bonds B. linoleic acid, with 18 carbons and two carbon-to-carbon double bonds C. oleic acid, with 18 carbons and one carbon-to-carbon double bond D. stearic acid, with 18 carbons and no carbon-to-carbon double bonds E. all of the above molecules are saturated, and equally likely to decrease membrane fluidity
Which of the following fatty acids, if incorporated into a typical eukaryotic membrane phospholipid, would be the most likely to increase that membrane's fluidity? arachidonic acid with 20 carbons and two carbon-to-carbon double bonds stearic acid, with 18 carbons and no carbon-to-carbon double bonds None of the above arachidonic acid with 20 carbons and three carbon-to-carbon double bonds
Which of the following describes a purpose of the glycosylation of proteins? A. Glycosylation tags a protein for destruction within a cell. B. Glycosylation is a process that causes cells to import new proteins from the extracellular space. C. Glycosylation indicates where a protein belongs within a cell. D. Glycosylation is the process of bonding amino acids to each other to build a protein.
Which of the following functions is NOT or cannot be performed by lipids? They can bind to DNA response elements to control gene expression. They can serve as chemical messengers. They can help in the selective permeability of membranes. They can form pores for the thermodynamically favored passage of ions across membranes.
Which of the following statements is true of fatty acids? Group of answer choices The more carbon atoms and nitrogen atoms present in a fatty acid, the shorter the fatty acid is. The more hydrogen atoms attached to carbon atoms, the more saturated a fatty acid is. All fatty acids are solid at room temperature. All fatty acids have only double bonds. All fatty acids have the same chain length.
A higher cholesterol content in cell membranes increases membrane fluidity at low temperatures because: Group of answer choices cholesterol's fused ring structure prevents close packing of long-chain fatty acids in adjacent lipids. cholesterol's polar head group can form extensive interactions with water molecules. cholesterol increases hydrogen bonding between long-chain fatty acids in adjacent lipids. cholesterol's fused ring structure is highly flexible.
Which of the following statements regarding trans fatty acids is FALSE? Trans fatty acids increase the shelf-life of processed foods. Trans fatty acids were saturated fatty acids prior to hydrogenation. A diet that is rich in trans fatty acids increases the risk of heart disease, and therefore trans fatty acids in foods must be labeled. Trans fatty acids are a byproduct of hydrogenating fats.
Choose the incorrect statement about fatty acids out of the following: The membrane lipids contain mostly unsaturated fatty acids The melting point of fatty acids decreases with increasing degree of unsaturation Naturally ocurring unsaturated long chain fatty acids are nearly all trans Lipids in tissues that are subject to cooling are more unsaturated
Which of the following statements are acceptable and why? [Whereas all the carbohydrate in the plasma membrane faces outward on the external surface of the cell, all the carbohydrate on internal membranes faces toward the cytosol.] [Although lipid molecules are free to diffuse in the plane of the bilayer, they cannot flip-flop across the bilayer unless enzyme catalysts called phospholipid translocators are present in the membrane.]
The cell membrane primarily consists of a collection of individual lipid molecules. Of the following three images, which one shows the correct orientation of these lipid molecules to form the cell membrane?