| what are the gaps used for in between the phospholipid bi - layer. | carrier proteins and transport proteins or just normal protein - these are examples of transmembrane proteins. |
| if they imbedded into the membrane, what is it called? | integral proteins |
| what must these proteins have? | hydrophobic and hydrophilic parts. |
| what can be attatched to these proteins? | carbohydrates |
| what is it called when carbohydrates attatch to these proteins | glycoproteins |
| what are carbohydrates that attach called? | glycolipid |
| what are glycoproteins and glycolipids used for | they are both receptors can be involved in singaling they might recognize hormones or neurotransmitters, can be antigen in recognizing other cells |
| what do the glycoproteins do also? | help determine the shape of the cell |
| what can the channel proteins do | for ions (such as sodium ions) to safely pass through, they have to go through the channel because they can't go through the phospholipid as its hydrophobic |
| what happens if the phospholipids are spread out? | the ions can pass through the layer, this is what happens when a membrane is more FLUID than it should be (you end up with gaps), so the membrane will be too permeable but you also dont want it to be too rigid |
| what happens if the phospholipids are too rigid? | they wont be fluid enough the glycoproteins cannot move around and the membrane might stop working |
| what affects the fluidity of membrane pt 1? | unsatured fatty acids in the phospholipids, the tail will be spread out so the next phospholipid will not be as close to it, as a result they are further apart making them more fluid |
| what affects the fluidity of the membrane pt 2? | the temprature, like butter at hotter tempratures it will become a fluid, just like the phospholipid, and when cooled down it will become harder and more RIGID. |
| how do we keep the fluidity normal in the phospholipid bi - layer. | they add a molecule between the phospholipids called cholesterol into the bi layer |
| what happens when the temprature goes up (with cholesterol involved) | the cholesterol interacsts with the fatty acid to reduce the fluidity of the cell membrane |
