I'm not entirely sure what membranes have to do with it; you'll have to figure that part out for yourself.
However, unsaturated fats (made from unsaturated fatty acids) stay liquid at lower temperatures than saturated fats of around the same molecular weight. Cis-unsaturation in particular helps keep the molecules liquid; trans-unsaturation also works, but not as well.
So ... how? Well, saturated hydrocarbon chains are flexible and can wiggle around all over the place. This makes it easy for them to bend around and find a way to nestle in close with other hydrocarbon chains, so it's easy for them to solidify. Think of it as packing a rope: if it doesn't quite fit, you can just bend it a little until it does.
Introducing double bonds into the system, though, changes things. The chain cannot freely rotate around the double bond, so it represents a stiff part of the rope that won't bend and it's a little more difficult to get them to pack nicely. The end result is that they stay liquid at higher temperatures.
the double bonds form a kink in the fatty acid tail forcing adjacent lipids to be further apart.
The double bonds form a kink in the fatty acid tail, forcing adjacent lipids to be spaced further apart.
The double bonds form kinks in the fatty acid tails, forcing adjacent lipids to be further apart
Unsaturated fatty acids remain liquid at lower temperatures, and this makes the membranes more fluid.
Unsaturated fatty acids
unsaturated fatty acid tails
Cholesterol is found in the membrane. It prevents lower temperatures from inhibiting the fluidity of the membrane and prevents higher temperatures from increasing fluidity. It stabilizes the membrane. Only animal cells have cholesterol in their membranes.
Unsaturated fatty acids tails.
It functions by serving its purpose of being in the plasma membrane. Which is to give the membrane more fluidity in normal and low temperatures and to prevent the membrane from being too fluid in high temperatures in respect to the membrane.
Presence of Cholesterol, Unsaturated Fat, and moderate Temperatures. The Cholesterol will help the cell retain fluidity even at lower temperatures, but higher temperatures will cause it to "Gum Up"
All cells are protected by a cellular membrane that respond to various outside changes and stimuli. This cellular membrane responds by producing more unsaturated fatty acids within itself, providing insulation.
Unsaturated fatty acids
unsaturated fatty acid tails
Membrane gelling is when a membrane becomes solid, for example at low temperatures.
Cholesterol is found in the membrane. It prevents lower temperatures from inhibiting the fluidity of the membrane and prevents higher temperatures from increasing fluidity. It stabilizes the membrane. Only animal cells have cholesterol in their membranes.
It functions by serving its purpose of being in the plasma membrane. Which is to give the membrane more fluidity in normal and low temperatures and to prevent the membrane from being too fluid in high temperatures in respect to the membrane.
Unsaturated fatty acids tails.
by increasing the percentage of unsaturated phospholipids in the membrane.by increasing the percentage of unsaturated phospholipids in the membrane
Cholesterol helps stabilize the membrane at warm temperatures, but also helps keep the membrane fluid at lower temperatures.
Cholesterol is found in the membrane. It prevents lower temperatures from inhibiting the fluidity of the membrane and prevents higher temperatures from increasing fluidity. It stabilizes the membrane. Only animal cells have cholesterol in their membranes.
Phospholipids can move within the bilayer but most of the lipids and proteins drift laterally. Flip flopping doesn't happen very often. When temperatures are cool, the fluid state goes to a solid one. Though it stays fluid at lower temperatures if it has lots of phospholipids with unsaturated hydrocarbon tails.