High concentrations of ethanol can disrupt cell membrane structure and make the cell surface membrane leaky.
Yeast cells release ethanol as a waste product of metabolism.
Yeast cells can alter the composition of the cell surface membrane to reduce the effect of ethanol.
● A saturated fatty acid, X, is replaced by an unsaturated fatty acid, Y.
● Y has a shorter hydrocarbon chain than X.
● There is an increase in the phospholipid to protein ratio.
Which statement would explain why the effect of ethanol is reduced?
1 )
A greater proportion of phospholipid may increase the entry of ethanol via channel proteins.
An increase in hydrophobic interaction by phospholipid tails improves membrane stability.
3 )
An increase in the proportion of fatty acids with double bonds decreases membrane fluidity.
4 )
The shorter hydrocarbon chain of Y decreases membrane fluidity.
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