one to 3 help Chapter 7 Worksheet Name: 1. Which membrane is more fluid? (tpt) A

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Chapter 7 Worksheet Name: 1. Which membrane is more fluid? (tpt) A membrane made of phospholipids with primarily unsaturated fatty acids in the tails A membrane made of phospholipids with primarily saturated fatty acids in the tails B. 2. Let us say you needed to build a cell membrane. This cell is going to live in a very warm (40*C body temp is 37°C) environment and needs a very fluid membrane using any of the words from the box below describe the components you would add to this cell membrane and WHY. (2pts) phospholipids with unsaturated fatty acids, phospholipids with saturated fatty acids, cholesterol Let us say you needed to build a cell membrane. This cell is going to live in a cold (10 body temp is 37°C) environment and needs a membrane that is not too fluid but still retains fluidity even at the cold temperature. Using any of the words from the box below describe the components you would add to this cell membrane and wHY. 12pts) 3. phospholipids with unsaturated fatty acids, phospholipids with saturated fatty acids, cholesterol 4, what is diffusion? f1pt) What is the difference between diffusion across a selectively permeable membrane and osmosis? (1pt)

Explanation / Answer

1. Membrane A is more fluid than membrane B. This is because membrane A has unsaturated fatty acids on the phospholipid tails which provide fluidity to the membrane. Saturated fatty acids are solid at room temperature so confers less fluidity to membrane B.

2. This membrane would have only phospholipids with unsaturated fatty acids. Unsaturated fatty acids will make the membrane more fluid than phospholipids with saturated fatty acids. Since the organism will live in higher temperature so the addition of cholesterol to the membrane might make it more rigid.

3. This membrane would have phospholipids with saturated fatty acids and cholesterol. Unsaturation in fatty acids will make it rigid but the cholesterol will increase the fluidity of the membrane at this low temperature by preventing ordered packaging of lipids.

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