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Biology STPM  Chapter 3 Membrane Structure and Transport

              Question 3
                Which of the following factors would tend to increase membrane fluidity?
                A   A greater proportion of unsaturated phospholipids
                B   A lower temperature
                C   A relatively high protein content in the membrane
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                D  A high membrane protential
              Answer : A
          Semester
          1     The unsaturated fatty acid in the phospholipid molecules have double bonds
                which form kinks. This will prevent close packing of the phospholipid
                molecules, thereby, increasing fluidity.


              Question 4
                Which of the following parts of a phospholipid molecule contributes most to
                the thickness of a cell surface membrane?
                A   Phosphate group
                B   Hydrophilic head
                C   Glycerol
                D  Hydrocarbon chain

              Answer : D
                The phospholipid molecule consists of two fatty acid long chain of hydrocarbon
                and a phosphate hydrophilic head.

                                  Phosphate              Choline
                                  hydrophilic head
                                                         Glycerol
                                                         residue

                               Hydrocarbon
                               chains


                                               Fatty acids
                                       Phospholipid molecule
              Question 5
                A cell lacking in oligosaccharides on the external surface of its plasma
                membrane would likely be  inefficient in
                A   cell recognition.
                B   transporting ions against an electrochemical gradient.
                C   maintaining fluidity of the phospholipid layer.
                D  establishing a diffusion barrier to charged molecules.



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         Chapter 3.indd   48                                                   11/2/21   9:21 AM
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