Oils Triglycerides with high unsaturated temperature

As a result, membranes or triglyceride droplets whose components are high In unsaturated fatty acids (e.g., liquid corn and olive oils) tend to be more fluid at room temperature than those with a high proportion of saturated fatty acids (e.g., solid animal fats). Because humans cannot synthesize certain essential polyunsaturated fatty acids, such as linoleic acid and linolenlc acid, we must obtain them from our diets. 

Palmitic acid and oleic acid are important constituents of most fats the triglycerides often contain one residue of each, with the third position, occupied by one of the other fatty acids. The unsaturated fatty acids have the cis configuration about the double bonds, causing the hydrocarbon chain to be bent. In consequence the chain cannot fit properly into a crystalline array of the saturated chains, which are most stable in the extended trans configuration, and the melting point of the fat is lowered. Fats with a high content of unsaturated fatty acids (polyunsaturated fats) are oils at room temperature. Vegetable oils are converted into solid fats... 

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