the affect of temperature on cell structure and permeability
1 - proteins are denatured becoming unselective, ice crystals form fracturing the phospholipid bilayer which continues during thawing
2 - the optimum temperature for protein function, the phospholipids have enough KE to act as an fluid
3 - water expands creating pressure, proteins are denatured and non longer selective, there is too much KE so gaps form in the fluid