Water molecules stick together when they get closer together. This is due to the partial positive charge of the hydrogen atoms and the partial negative charge of the oxygen atom. The sticking together is called cohesion.
The short answer is that water molecules are made up of two hydrogen atoms and one oxygen atom (hence its chemical name, H2O). They are polar molecules, so they have a slight magnetic attraction to each other. This makes them want to stick together.
Hydrogen bonds
Hydrophilic molecules
No, honey molecules do not interact more strongly than water molecules. Honey is a syrupy liquid that is composed mostly of water molecules, along with other compounds such as sugars. The intermolecular forces between water molecules, such as hydrogen bonding, are generally stronger than the forces between honey molecules, making water more cohesive and having a higher surface tension than honey.
Hydrophobic.
molecules
Yes protein do interact with water. Hydrophilic amino acids in the surface of the proteins form H bond with water molecules. Hence it is soluble in the buffer system.
Hydrophilic molecules
No, honey molecules do not interact more strongly than water molecules. Honey is a syrupy liquid that is composed mostly of water molecules, along with other compounds such as sugars. The intermolecular forces between water molecules, such as hydrogen bonding, are generally stronger than the forces between honey molecules, making water more cohesive and having a higher surface tension than honey.
Hydrophobic.
Refers to molecules, or portions of molecules, that interact with water and charged particles
molecules
No, sugars are polar molecules considering that they will interact and dissolve in water (which is also a polar molecule). Polar molecules will only interact with other polar molecules and vice-versa.
2
Yes protein do interact with water. Hydrophilic amino acids in the surface of the proteins form H bond with water molecules. Hence it is soluble in the buffer system.
Water molecules are already in liquid form.
hydrophilic
Fat molecules. Water molecule is polar, and therefore water is a good solvent for other polar molecules, dissolving them when they come in contact with one another. Water is not a good solvent for nonpolar molecules, such as fats. A fat has no polar grups to interact with water molecules. An emulsifier, however, can cause a fat to disperse in water. An emulsifier contains molecules with both polar and nonpolar ends. When the nonpolar ends interact with the fat and the polar ends interact with the water molecule, the fat disperses in water, and an emulsion results.
Evaporization is when water is released in the form of a molecules in the air.