The fatty acid tails of the membrane phospholipids can be saturated (single bonds with no kinks in tails) or unsaturated (double bonds and kinks in tails)
(a) How would the "packing density" of the membrane phospholipids be affected by having only saturated or only unsaturated fatty acid tails?
(b) Predict how unsaturated fatty acid tails would affect the properties of the membrane at normal temperatures and at colder temperatures. (Hint: What is the difference between saturated (bacon) and unsaturated fats (olive oil) at room temperature?