1) Does trans-oleic acid encompass a higher or lower melting point than cis-oleic acid? Why? Describe in detail.
2) Draw the structure of 1-palmitoyl-2-oleoyl-3-phospatidylserine.
3) describe why can't triglycerols (fats) be important components of membranes?
4) When bacteria growing at 20 degree Celsius are warmed to 30 degree Celsius, are they more probable to synthesize the membrane lipids with:
a) Saturated or unsaturated fatty acids? Describe why.
b) Short-chain or long chain fatty acids? Describe why.