Answer:
The reason why, in cold temperatures and depending on the type of fatty acids, the phospholipid bilayer is less or more fluid is due to the different molecular interactions that occur between the tails of both types of fatty acids. the unsaturated - which determines the fluidity of the cell membrane.
Explanation:
<em>Temperature and saturation of fatty acid tails</em><em> are two factors that affect the </em><em>fluidity of the phospholipid bilayer</em><em> in cell membranes.</em>
Under normal conditions, low temperatures decrease the fluidity of the phospholipid bilayer, since it decreases the kinetic energy and increases the molecular interactions, which increases the stiffness.
However, unsaturated fatty acids - those that contain double bonds in their molecules - have a configuration that allows their tails to be more separated in their arrangement in the bilayer, which avoids the increase in molecular interactions and maintains to a certain extent the membrane fluidity, despite low temperatures.
<h3 />
The lac operon of E. coli contains genes involved in lactose metabolism. It's expressed only when lactose is present and glucose is absent.
<h3>How is the lac operon triggered by E. coli?</h3>
The lac operon of E. coli contains genes related to lactose metabolism. Only when lactose and glucose levels are low does it manifest symptoms. Two regulators that control the operon's "on" and "off" states in response to lactose and glucose concentrations are lac repressor and catabolite activator protein (CAP).
<h3>Why does E. coli prefer glucose to lactose?</h3>
Because it promotes quicker development than other sugars and is the first sugar to be consumed in sugar combinations, glucose is frequently the best carbon source for E. coli.
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Hey there!
Option D would be correct.
Hope this helps, tell me if I am wrong!
