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Membrane fluidity is affected by fatty acids. More specifically, whether the fatty acids are saturated or unsaturated has an effect on membrane fluidity. Saturated fatty acids have no double bonds in the hydrocarbon chain, and the maximum amount of hydrogen. The absence of double bonds decreases fluidity. Unsaturated fatty acids have at least one double bond, creating a "kink" in the chain. The double bond increases fluidity. While the addition of one double bond raises the melting temperature, research conducted by Xiaoguang Yang et. al. supports

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