Unit 3: Chapter 12 Flashcards
Characteristics of Membrane
- sheetlike structures
- composed of lipids and proteins which can be decorated with carbohydrates
- membrane lipids are small amiphipathic molecules which prevent movement of polar or charged molecules
- proteins serve to mitigate impermeability of membranes
- noncovalent assemblies
- asymetric
- fluid structures
- electrically polarized
What form lipid bilayers in aqueous solutions?
phospholipids and glycolipids
Formation of membranes is powered by
Hydrophobic effect
Liposome/ Lipid Vesicles
Double layered formed by phospholipids
Amphipathic
Very small aqueous compartment enclosed by a lipid membrnae
Used as drug delivery systems
The phospholipid bilyaer membrane is stabilized by
energy gained from hydrophobic groups burying hydrophobic groups out of contact with water
1. hydrophobic chain in water forces the formation of a cage of water around it
2. several hydrophobic regions cluster in bilayer, surface area exposed to water decreases and water molecules in cage are released (increase in entropy to drive formation of water)
Micell
Single hydrophobic tail instead of double
Inside is more hydrophobic
Lipid bilayerd are highly imermeable to ions and most polar molecules due to
Hydrophobic tail is picky
Larger permeability coefficient represents
increasing permeability
(easy to cross membrane)
What are the best molecules to cross membrane?
Small, uncharged, nonpolar
Ex. H20, indole, uren, glycerol
What is membrane fluidity controled by?
Fatty acid composiiton and cholsterol content
Membrane temperature is dependent on
Length of fatty acids and degree of cis saturation
Increasing temperature causes what to membrane
Increases fluidity of membrane to make more fluid like
Decreasing temperature causes what to membrane
Decreases fluidity of membrane to make more solid like
Abrupt transition between fluid like and solid like of membrane depends on
length of fatty acid chains and degree of unsaturation
How does cholesterol determine membrane fludiity in animals?
Makes membrane from becoming too rigid and too fluid
helps resist change and acts like buffer
1. prevent solidying at temp below Tm (too rigid)
2. sterically blocks large amount of fatty acids at temperature above Tm (too fluid)
What decreases fluidity of membrane?
Increase fatty acid tail
More closely packed
Less double bonds (saturated)
Why are proteins second most common componet of membrane?
Proteins allow transport proteins of molecules and information across the membrane
Integral membrane proteins
Embedded across entire membrane