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
Answer: B
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