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Tutorial
Q1: How might increasing the length
of the lipid's hydrocarbon chains effect the structures
the lipid can form.
Q2: How does the structure formed
by lipids change if the concentration of water
drops dramatically (for example if I dry out
my sample). |
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Q3: There are "double-headed" lipids,
with two hydrophilic heads and a central hydrophobic, hydrocarbon
central region. How would such a lipid influence the types of structures
lipids can form.
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