![Microbiology With Diseases By Taxonomy Plus Mastering Microbiology With Pearson Etext -- Access Card Package (6th Edition)](https://www.bartleby.com/isbn_cover_images/9780135159927/9780135159927_largeCoverImage.gif)
Concept explainers
To explain:
The reason that why the cell membranes of microbes living in Arctic water contains more fatty acids than the membranes of microbes living in hot springs.
Introduction:
Saturated fatty acids (solid at room temperature) are those in which there is no double bond between the carbon chains and are tightly packed, as there is no gap between molecules. The unsaturated fatty acids (liquid at room temperature) are those in which double bonds are present in between carbon chain. The presence of double bond in unsaturated fatty acids contributes to the fluid nature of cell membrane as a gap in hydrocarbon chain does not allow tight packing of unsaturated fatty acids.
![Check Mark](/static/check-mark.png)
Want to see the full answer?
Check out a sample textbook solution![Blurred answer](/static/blurred-answer.jpg)
Chapter 2 Solutions
Microbiology With Diseases By Taxonomy Plus Mastering Microbiology With Pearson Etext -- Access Card Package (6th Edition)
- Of the following natural fatty acids, which is predicted to have the HIGHEST melting point? Not enough information to answer correctly O [18:0] [18:1] [20:1] [20:0]arrow_forwardDescribe two conditions when it is more advantageous to use carbohydrates as a metabolic fuel rather than lipids, and explain why . Why might lipids be more advantageous under the opposite condition?arrow_forwardWhich statement about the glycoprotein shown below is true? OH CH₂OH OH HN HN-C =0 CH3 H₂ Protein CH N-H Protein It contains a deoxyribose sugar that could be metabolized by human enzymes. O The monosaccharide is attached to the protein via nitrogen in a residue's a-amine. It contains a ribose sugar that could not be metabolized by human enzymes. The monosaccharide is attached to the protein via nitrogen in a residue's side chain.arrow_forward
- If a protein has bound 7 acidic protons at pH 6.4 and it is known to be at its isoelectric point at this pH, how many deprotonated carboxylic acid groups must also be present at this pH assuming no proton loss from hydroxyl groups? a) 12 b) 7 c) 3 O d) 9 e) 5arrow_forwardWhy do unsaturated fatty acids have lower melting points than their saturated counterparts? What is relationship of the degree of unsaturation and melting or boiling point?arrow_forwardWhich of the following is true of sphingolipids? They always contain glycerol and fatty acids. They may be charged, but are never amphipathic. They contain two esterified fatty acids. Phosphatidylcholine is a typical sphingolipid. The sphingosine backbone is O-linked to a head group.arrow_forward
- Proteins are thermodynamically unstable. The ΔG of the hydrolysis of proteins is quite negative, yet proteins can be quite stable. Explain this apparent paradox. What does it tell you about protein synthesis?arrow_forwardWhy unsaturated fatty acids have low melting points?arrow_forwardDescribe three types of the amphipathic lipid aggregates that form in water.arrow_forward
- Human Anatomy & Physiology (11th Edition)BiologyISBN:9780134580999Author:Elaine N. Marieb, Katja N. HoehnPublisher:PEARSONBiology 2eBiologyISBN:9781947172517Author:Matthew Douglas, Jung Choi, Mary Ann ClarkPublisher:OpenStaxAnatomy & PhysiologyBiologyISBN:9781259398629Author:McKinley, Michael P., O'loughlin, Valerie Dean, Bidle, Theresa StouterPublisher:Mcgraw Hill Education,
- Molecular Biology of the Cell (Sixth Edition)BiologyISBN:9780815344322Author:Bruce Alberts, Alexander D. Johnson, Julian Lewis, David Morgan, Martin Raff, Keith Roberts, Peter WalterPublisher:W. W. Norton & CompanyLaboratory Manual For Human Anatomy & PhysiologyBiologyISBN:9781260159363Author:Martin, Terry R., Prentice-craver, CynthiaPublisher:McGraw-Hill Publishing Co.Inquiry Into Life (16th Edition)BiologyISBN:9781260231700Author:Sylvia S. Mader, Michael WindelspechtPublisher:McGraw Hill Education
![Text book image](https://www.bartleby.com/isbn_cover_images/9780134580999/9780134580999_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781947172517/9781947172517_coverImage_Textbooks.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781259398629/9781259398629_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9780815344322/9780815344322_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781260159363/9781260159363_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781260231700/9781260231700_smallCoverImage.gif)