In biology, membrane fluidity refers to the viscosity of the lipid bilayer of a cell membrane or a synthetic lipid membrane. Lipid packing can influence the fluidity of the membrane. Viscosity of the membrane can affect the rotation and diffusion of proteins and other bio-molecules within the membrane, there-by affecting the functions of these things.[1]
Membrane fluidity is affected by fatty acids. More specifically, whether the fatty acids are saturated or unsaturated has an effect on membrane fluidity. Saturated fatty acids have no double bonds in the hydrocarbon chain, and the maximum amount of hydrogen. The absence of double bonds decreases fluidity. Unsaturated fatty acids have at least one double bond, creating a "kink" in the chain. The double bond increases fluidity. While the addition of one double bond raises the melting temperature, research conducted by Xiaoguang Yang et. al. supports that four or more double bonds has a direct correlation to membrane fluidity. Membrane fluidity is also affected by cholesterol.[2] Cholesterol can make the cell membrane fluid as well as rigid.
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