( ( ( Using ( short ( chain ( fatty acids ) ) ) ) ( with ( ( higher degrees ) ( of unsaturation ) ) ) ) ( ( increases ( ( the fluidity ) ( of ( the membrane ) ) ) ) . ) )
(ROOT (S (S (VP (VBG Using) (NP (JJ short) (NN chain) (NN fatty) (NNS acids)) (PP (IN with) (NP (NP (JJR higher) (NNS degrees)) (PP (IN of) (NP (NN unsaturation))))))) (VP (VBZ increases) (NP (NP (DT the) (NN fluidity)) (PP (IN of) (NP (DT the) (NN membrane))))) (. .)))
Using short chain fatty acids with higher degrees of unsaturation increases the fluidity of the membrane.
(ROOT (S (NP (JJ Unsaturated) (NN fatty) (NNS acids)) (VP (VBP have) (NP (NN bent) (NNS chains))) (. .)))
Unsaturated fatty acids have bent chains.