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How do you explain the change in membrane permeability as temperature increases?

A cell is always surrounded by a membrane that keeps the interior part of the cell protected from outside activities. The cell membrane is composed of two layers facing each other. These layers are formed by phospholipids which helps the layer to be fluid and semi-permeable. This permeability helps in the movement of oxygen and carbon dioxide and compounds that can be unnecessary are kept out. The membrane also consists of proteins and the permeable membrane allows the movement of proteins within the membrane to fulfill the cellular needs.

Temperature is the major factor that affects the behavior of the membrane. Temperature can help in deciding the permeability function.

An increase in the temperature increases the fluidity.

When the temperature increases, the fluidity of the bilayer phospholipid also increases. At high temperatures, the bilayer phospholipids have high-intensity kinetic energy. This overcomes the intermolecular activities and holds the membrane intact and together which results in the increase in membrane fluidity.

When the temperature is low, the process is exactly the opposite. The bilayer phospholipids do not have much kinetic energy. As a result, they combine more closely leading to increased intermolecular activity and simultaneously decreased membrane fluidity.

How would you test for the presence of a non-reducing sugar?

What is non reducing sugars? 

Non – reducing sugars are the one who do not have free aldehyde or ketone group. They have acetal instead of hemi – acetal wherein an acetal has two O – R group, one – R and – H group that are all attached to the one same carbon.  

Sucrose is the best example of non-reducing sugars. 

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Benedict’s test for the presence of non-reducing sugars

Benedict’s test is used to determine if the sugar sample is non – reducing or reducing in nature. If Benedict’s solution is added to the sugar sample and we see no change in the color, then the sugar sample is non-reducing. And If we see a change in the color of the sugar sample, then it is reducing. 

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Principle and working of Benedict’s test

Benedict’s reagent is made of sodium citrate, anhydrous sodium carbonate & copper (II) sulphate pentahydrate. When we add benedict’s reagent to the sample solution, reducing sugars reduces the blue coloured copper sulphate to the red – brown coloured copper sulphide. Whereas, in terms of non – reducing sugars, we do not see any change in the color.

Observations or results 

Observed Color  Interpretation 
Blue  No non – reducing sugars present 
Green Traces of non – reducing sugars present 
Yellow Low amount of reducing sugars present 
Orange  Moderate amount of reducing sugars present 
Brick – Red High amount of reducing sugars present
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