Assuming that you know what an entire lipid looks like (glycogen with 1-3 fatty acids attached) it'll be easier to imagine: Essentially the fatty acids are long chains of carbons with hydrogens...
Hydrogen. All of the Carbon "side-arms" in a chain are fully saturated - with bonds to hydrogen atoms. The presence of one, or more, C=C double bond(s) is what makes a hydrocarbon unsaturated.A lipid...
There consistency at room temperature. Triglycerides containing fatty acids with unsaturated bonds melt at a lower temperature than those containing only saturated fatty acids. Example butter which...
The double bonds in unsaturated fatty acids restrict movement. They are more "kinked" up
and do not pack as tightly. Saturated fatty acids have more freedom of movement and tend to pack together...