Based on what the chapter describes about the melting temperature of fatty acids, which of the following would be likely to INCREASE the stability of a lipid bilayer?
A) an increase in unsaturated fatty acids
B) an increase in saturated fatty acids
C) a decrease in overall tail length
D) an increase in unsaturated fatty acids and an increase in saturated fatty acids
E) an increase in saturated fatty acids and a decrease in overall tail length
Correct Answer:
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