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Why is the oil liquid while margarine solid

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1. If two cells are 0.1um apart could they be visualized as two separate cells by a lighy microscope? Why? Why does light of a shorter wavelength increase the resolution of a microscope.

2. Does margarine contain more saturated lipids than vegetable oil from which it is made? Why is the oil liquid while margarine solid?

3. Which one the Antarctic fish or Desert snake have the highest percentage of unsaturated phospholipids, why?

4. What are the differences between differential centrifugation and density gradient centrifugation?

5. Why and when do plant cells elongate from the point of osmosis? What is the relationship between this high rate of expansion (20-75Um/h) and plant vacuoles?

Reference no: EM13935372

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