25. The fluidity of the lipid side chains in the interior of a bilayer is generally increased by:
(A) a decrease in temperature.
(B) an increase in fatty acyl chain length.
(C) an increase in the number of double bonds in fatty acids.
(D) the binding of water to the fatty acyl side chains.
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統計: 尚無統計資料
統計: 尚無統計資料