No! Hydrophilic means it is water soluable. Oil (fat) is not soluable in water, so is hydrophobic.
Only living beings can be phobic to anything.
Yes.
The compound with both a non-polar tail and a polar head is called an amphiphilic molecule. An amphiphilic molecule can form micelles. These such micelles is how detergents dissolve dirt. A big example of micelles are phospholipids.
No. Because the polar hydroxyls of glycerol and the polar carboxylates of the fatty acids are bound in ester linkages, triglycerides are nonpolar, hydrophobic molecules, that are essentially insoluble in water.
No, lips do not have oil glands.
bacteria that eats oil
When you desire to remove oil from a slide and an immersion lens after using, for example, cedar oil, you would use Xylene to remove the oil. Natural oils can harden on the lens otherwise.
Amphiphilic polymers are heterogeneous with both hydrophilic and hydrophobic parts.
they are both-amphiphilic
Yes, it is correct.
Most likely, yes. It has a weakly-basic amine head group (cationic-hydrophilic) and a heterocyclic tail group that would be expected to give hydrophobic character to the molecule, making the molecule both cationic and amphiphilic.
Surfactants, which are usually amphiphilic molecules, are used to reduce surface tension.
Lipophilization is the covalent grafting of a lipid moiety onto a given molecules to render it either amphiphilic or lipophilic
they are amphiphilic, meaning they possess polar and non-polar qualities. Soap is an example of one of these.
Xiao-Hua Liu has written: 'Langmuir-Blodgett studies of amphiphilic liquid crystals and polymers'
The compound with both a non-polar tail and a polar head is called an amphiphilic molecule. An amphiphilic molecule can form micelles. These such micelles is how detergents dissolve dirt. A big example of micelles are phospholipids.
There are a great many kinds of lipids see the Sources and related links below. Lipids may be broadly defined as hydrophobic or amphiphilic small molecules.
No. Because the polar hydroxyls of glycerol and the polar carboxylates of the fatty acids are bound in ester linkages, triglycerides are nonpolar, hydrophobic molecules, that are essentially insoluble in water.
Materials that are hydrophobic (dislikes water) versus hydrophilic (likes water). The cocoa mass in chocolate is hydrophilic, whereas the hydrophobic cocoa butter fat molecules are composed mainly of carbon and hydrogen and do not readily interact with water. Hydrophobic and hydrophilic materials do not mix well. So an amphiphilic molecule (that likes both water and oil) is added. Such a mixture is called an emulsion. An "emulsifier" that is commonly added to chocolate is soy lecithin ,that promotes mixing of cocoa solids and cocoa butter: these amphiphilic molecules coat the hydrophilic cocoa solids with a hydrophobic layer, thereby helping to maintain a stable chocolate, and making the chocolate feel smooth in your mouth.