Membranes and Transport 1) Compare and contrast saturated and unsaturated fats.
ID: 145861 • Letter: M
Question
Membranes and Transport 1) Compare and contrast saturated and unsaturated fats. Be as thorough as you can in your explanation. Both triglycerides and phospholipids can vary in the content and makeup of their fatty acids. How does the "saturation ratio" of their fatty acids affect the structure and function of triglycerides and phospholipids? Lipid bilayers are critical for cell function. Find and investigate 3 ways that cells use these bilayers. Define these types of transport: active, passive, and facilitated diffusion. 2) 3) 4) 5) Water molecules will form hydration shells around any solute. Are water molecules trapped in 6) For each molecule of ATP consumed by the sodium-potassium pump during active transport, 7) The following questions refer to the figure below: these shells? Why? What do water molecules look like in "pure" water? describe what happens to sodium and potassium molecules. a. b. c. What solute(s) enter the artificial cell? What solute(s) exit the artificial cell? Does osmosis occur in this situation? If so, what direction? Cell 0.4 M glucose 0.3 M sucrose 0.2 M sodium 0.3 M glucose 1.0 M fructose 0.2 M sucroseExplanation / Answer
Fatty acids can be saturated or unsaturated. This determines the saturation ratio or the degree of saturation of the lipid, since, fatty acids constitute lipids.
Unsaturated fats are typically liquid at room temperature whereas saturated ones are generally solid at room temperature.
Unsaturated fats' chemical structure contains one or more double bonds.
The degree of saturation of each fatty acid in a triglyceride or phospholipid affects its structure and function.
Various factor like stereochemistry, packing, energy values affect the structure and function of these lipids.
A more saturated lipid is likely to exist in solid state than a comparitively unsaturated lipid.
Similarly, the functions would also alter as they would be suitable for different functions, for example unsaturated lipids are more suitable for energy production than saturated lipids.
In particular, saturated and unsaturated fatty acids have significant effects on dietary fat appearance, taste, digestion and human health.