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Cholesterols have a very important role in cell membranes. They are attached from phospholipids to phospholipids. They keep the lipids from getting too close when temperature goes down, and also keep them from getting too far away when temperature rises.

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They are unsaturated fats with hydrogens on opposite sides and carbons on opposite sides, when a double carbon bond occurs. Trans fats are hydrogenated by humans. They are terrible for our health.

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Steroids are messenger molecules, hormones.

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Saturated fats are the "perfectly" structured, they have long hydrocarbon chains with all the carbon bonds shared with two other carbons and two hydrogens. They have a straight tail thanks to this. And due to this straight structure, they are harder to melt and are solid at room temperature. They can also get stuck in blood channels in the body produce heart failure, when in excess, specially cholesterol which is the triglyceride in charge of blood regulation.
Unsaturated fats have curved tails. Their carbons sometimes make double bonds with each other, letting a hydrogen go only on one side. This causes the hydrogens, on the side that is missing one, to attract to each other and bend the whole hydrocarbon chain. This folds make it easier to melt and are liquid at room temperature. Unsaturated fats are naturally produced by plants.

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Are usually as types of membranes due to their own way of organizing. When phospholipids are around a cell, they make a double layer, usually called a lipid bilayer, where the heads are facing to the cell and to the outside, and the tails are facing each other. This happens because the phospate-containing heads are polar, therefore hydrophilic, and their tails are non-polar therefore hydrophobic.

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Lipids are usually hydrophobic due to their non-polarity. Except for phospholipids, which do have a polar head. Their head is different because they contain a phosphate group.

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Fats are used for energy storage. Energy is stored within the hydrocarbon chains, where it is conserved for longer time than on carbohydrates.

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One glycerol head and fatty acid tails. The fatty acids are always made up of hydrocarbon chains, this is allowed by carbon's four available bonds. They can not form polymers due to these hydrocarbon chains.

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Glycerol heads and fatty acid tails.