All Chapters
Ch. 1 - Introduction to Biochemistry
Ch. 2 - Water
Ch. 3 - Amino Acids
Ch. 4 - Protein Structure
Ch. 5 - Protein Techniques
Ch. 6 - Enzymes and Enzyme Kinetics
Ch. 7 - Enzyme Inhibition and Regulation
Ch. 8 - Protein Function
Ch. 9 - Carbohydrates
Ch. 10 - Lipids
Ch. 11 - Biological Membranes and Transport
Ch. 12 - Biosignaling
Clutch Review 1: Nucleic Acids, Lipids, & Membranes
Clutch Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway
Clutch Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism
Clutch Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation
Sections
Lipids
Fatty Acids
Fatty Acid Nomenclature
Omega-3 Fatty Acids
Triacylglycerols
Glycerophospholipids
Sphingolipids
Sphingophospholipids
Sphingoglycolipids
Sphingolipid Recap
Waxes
Eicosanoids
Isoprenoids
Steroids
Steroid Hormones
Lipid Vitamins
Comprehensive Final Map
Biological Membranes
Physical Properties of Biological Membranes
Types of Membrane Proteins
Integral Membrane Proteins
Peripheral Membrane Proteins
Lipid-Linked Membrane Proteins

Concept #1: Physical Properties of Biological Membranes

Concept #2: Enzymes Catalyzing Transverse Diffusion

Practice: The mobility of lipids in membranes is best described by: 

a) Slow lateral diffusion and slow transverse diffusion.

b) Fast lateral diffusion and slow transverse diffusion.

c) Fast transverse diffusion and slow lateral diffusion. 

d) Fast lateral diffusion and fast transverse diffusion

Concept #3: Transition Temperature of Lipid Bilayers

Practice: The fluidity of a bilayer is generally increased by: 

a) The binding of water to the fatty acyl side chains. 

b) An increase in fatty acid chain length. 

c) An increase in the number of double bonds in the fatty acid hydrocarbon chains. 

d) A decrease in temperature.

Practice: The transition temperature, Tm, for a sample cell's membrane was found to be much higher than a reference cell's membrane. What can be said about the membrane contents based on this experiment? 

a) The sample cell is likely to have a higher cis-fatty acid content than the reference cell. 

b) The sample cell is likely to have lower saturated fat content than the reference cell. 

c) The sample cell is likely to have more polyunsaturated fatty acids than the reference cell. 

d) The sample cell is likely to have higher saturated fat content than the reference cell.

Practice: Which of the following would increase the transition temperature of a membrane? 

a) A decrease in the fatty acid tail length. 

b) An increase in the number of double bonds in the fatty acid chains. 

c) Loose packing of fatty acid tails. 

d) Free fatty acids in the environment. 

e) None of the above would increase the transition temperature.