lipids
Lipids
Lipids
Hydrophobic molecules are insoluble in water. These include oils and grease.
Hydrophobic molecules are permeable to the cell membrane. Anything that is samll and hydrophobic will pass easily. Larger, hydrophilic molecules require a transport protein to allow permeability.
Hydrophilic molecules are those that dissolve in or interact with water. Hydrophilic molecules include carbohydrates, proteins, nucleic acids, salts and metabolic molecules like glucose and amino acids. The fatty component of lipids [fats and oils], the -CH2- tail, is strictly hydrophobic.
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Amphipathic molecules are by definition those that contain both hydrophobic (water hating) and hydrophilic (water loving) regions. The area of the molecule that likes water tends to stay in the aqueous region whereas the region of the molecules that hates water tends to cluster with other hydrophobic regions. This untimately results in the hydrophobic regions packing together and forming a region that is impervious to water molecules. Such a structure is called a micelle
Hydrophobic molecules are insoluble in water. These include oils and grease.
Ions, glucose, and amino acids
hydrophobic.
Hydrophobic molecules avoid water. Strictly speaking, they do not attract water, and therefore water will avoid them, since it is more attracted to other molecules or to itself.
Lipids are hydrophobic. This quality means that they repel water rather than draw it in.
Hydrophobic.
Micelle
greasy
nonpolar molecules
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Small, nonpolarn hydrophobic molecules such as fatty acids easily pass through a membrane's lipid bilayer.
Hydrophobic molecules are permeable to the cell membrane. Anything that is samll and hydrophobic will pass easily. Larger, hydrophilic molecules require a transport protein to allow permeability.