phospholipids, amino acids, and 3 fatty acids
Non-polar molecules such as fats, oils, and cholesterol are hydrophobic molecules that consist mostly of carbon and hydrogen atoms. These molecules do not have a significant electric charge distribution, making them insoluble in water but soluble in nonpolar solvents.
Fatty acids are the building blocks of fats. Fats are made up of a combination of different fatty acids. Fatty acids are the individual molecules that make up fats.
Ethanol can disrupt the structure of fat molecules, causing them to become unstable and form emulsions. This can lead to the breakdown of fats into smaller molecules and can also increase the solubility of fats in water, altering their properties.
Fats are made up of carbon, hydrogen, and oxygen atoms. They are composed of molecules called triglycerides, which consist of a glycerol molecule bonded to three fatty acid molecules.
The long hydrocarbon chains in fats are nonpolar, meaning they do not interact well with water molecules, which are polar. This nonpolar nature makes fats hydrophobic and unable to dissolve in water.
carbohydrates, proteins and fats
True
Proteins are comprised of amino acids.
trans fats
While all fats are lipids, not all lipids are fats. Lipids encompass a wider category that includes fats, as well as molecules like phospholipids, steroids, and waxes. Fats specifically refer to lipids that are solid at room temperature and primarily function as energy storage molecules in organisms.
They are complex molecules made from smaller molecules.
lipids
Oils and fats dissolve in other fats and oils, as they are non-polar molecules. They do not dissolve in water, which is a polar molecule.
No. Amino acid molecules join together via peptide bonds to form peptides and proteins, not fats. Fats generally form from long chain fatty acids and glycerol.
No, water is a molecule; it is comprised of hydrogen and oxygen atoms.
Lipids are fats, or to be technical, they are non-polar organic molecules. They do form large molecules but they do not polymerize.
lipids or fats are used for structural roles, precursor molecules, anchors for peripheral surface proteins, signalling molecules and of course energy source.