Fats do NOT react with water, they even are insoluble in it.
Rancidity is the development of unpleasant flavors and odors in fats and oils as a result of chemical changes. There are two main types of rancidity: oxidative rancidity, which occurs when fats and oils react with oxygen, and hydrolytic rancidity, which occurs when fats and oils react with water.
Bases can react with acids to form salts and water. They can also react with certain metals to produce hydrogen gas. Additionally, some bases can react with fats and oils in a process known as saponification.
Soap
Non-polar molecules like oils and fats do not have an affinity for water because they are hydrophobic, meaning they do not interact well with water molecules. This is due to their lack of electric charge and inability to form hydrogen bonds with water.
Saturated fats are more stable than unsaturated fats. This is because the C=C double bond in unsaturated fats can react with oxygen in auto-oxidation, hydrogen in auto-hydrogenation and light in photo-oxidation.
The fats in margarine are plant fats that are mixed with water. Since water and fats do not mix well, an emulsifier is added to turn the fats into tiny droplets. These droplets are then suspended in water.
DDT doesn't react with water.
Protactinium react with water vapors.
Californium don't react with water.
Curium doesn't react with water.
Aluminum will not react with water at normal temperatures. Increase the temperature greatly, and just about any two things will react, though.
Californium don't react with water.