Lipids and Biomembranes

ID #1069

I'm a little confused about the ways in which cholesterol impacts stability. More molecules of cholesterol (at low temps) would seem to be able to wedge into the phospholipids and decrease stability. At high temperatures isn't stability already disrupted, so can stability be attained at all at high temperatures?

If the tails are moving rapidly at high temperatures, what do you think the effect would be of wedging in cholesterol molecules between the "arms"? This is what cholesterol does at high temperatures.

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