Question

In the presence of a carbohydrate, which of the following statements regarding the enthalpy and entropy of the gel-to-liquid-crystal transition in DPPC is true? A. The entropy of transition decreases, while the enthalpy of transition increases. B. The entropy of transition increases, while the enthalpy of transition decreases. C. Both the entropy and the enthalpy of transition increase. D. Both the entropy and the enthalpy of transition decrease.

Answer 1

In the presence of a carbohydrate, which of the following statements regarding the enthalpy and entropy of the gel-to-liquid-crystal transition in DPPC is Both the entropy and the enthalpy of transition decrease.

Step-by-step explanation:

By including monosaccharides, disaccharides, and trisaccharides thermodynamic investigations of carbohydrate-lipid communications were conducted by examining the consequences of a range of carbohydrates, on the phase-transition sections of aqueous dispersions of 1,2-dipalmitoylphosphatidylcholine (DPPC).

The lipid's main state temperature change from the gel to liquid-crystalline condition is substantially constant in the appearance of carbohydrates. The difference in the free energy (delta G) of the transition is zero when carbohydrate is combined to aqueous dispersions of DPPC, while the enthalpy (delta H) and the entropy of the melting of DPPC are decreased.