1. Does trans-oleic acid have 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. Why can't triglycerols (fats) be significant components of membranes?
4. When bacteria growing at 20 degree celsius are warmed to 30 degree celsius, are they more likely to synthesize membrane lipids with...
a. saturated or unsaturated fatty acids? describe why.
b. short-chain or long chain fatty acids? describe why.