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Fatty acid complement in bacterial membrane

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A bacterium is in the process of acclimating to a lower temperature environment. How would you expect the fatty acid complement in the bacterial membrane to change in response to the lower temperature? Why?

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Solution Summary

The solution is provided as an explanation of 260 words with useful correlations between fatty acids and melting point provided in the answer.

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There are a few useful correlations between fatty acids and melting point that are useful to learn:

1. Long chain fatty acids have a higher melting point than shorter chain.

2. Saturated fatty acids have a higher melting point than unsaturated fatty acids

3. Fatty acids with trans-double bonds have a higher melting point than those with cis-double bonds.

Basically, the same ...

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