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Hydrophile is a term for molecules or entities that are attracted to water and dissolve in it. Learn about the properties, types, and uses of hydrophilic substances, such as alcohols, cyclodextrins, and membrane filtration.
Phospholipids are lipids with a hydrophilic head and two hydrophobic tails that form bilayers in cell membranes. Learn about their types, properties, roles in biology and nanotechnology, and methods of analysis and synthesis.
An amphiphile is a chemical compound with both hydrophilic and lipophilic properties. Learn about the types, structure and biological role of amphiphiles, and see examples of surfactants, phospholipids, proteins and peptides.
[21] [22] They are made of a hydrocarbon chain that terminates with a carboxylic acid group; this arrangement confers the molecule with a polar, hydrophilic end, and a nonpolar, hydrophobic end that is insoluble in water. The fatty acid structure is one of the most fundamental categories of biological lipids and is commonly used as a building ...
A micelle is a colloidal particle of surfactant molecules that forms in a liquid to reduce the contact of hydrophobic tails with water. Learn about the history, types, and properties of micelles, and how they are influenced by solution conditions and polymorphism.
Lecithin (/ ˈ l ɛ s ɪ θ ɪ n / LESS-ith-in; from the Ancient Greek λέκιθος lékithos "yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are ...
Aquaporins are channel proteins that facilitate water transport across membranes of bacteria, fungi, animals and plants. They have a six-helix structure with a central pore and a conserved NPA motif, and are involved in various physiological and pathological processes.
For example sn-glycero-3-phosphoric acid and sn-glycero-1-phosphoric acid are enantiomers. Most vegetable oils have unsaturated fatty acids in the sn-2 position, with saturated fatty acids in the 1-sn and/or 3-sn position. [8] Animal fats more often have saturated fatty acids in the 2-sn, with unsaturated fatty acids in the 1-sn and/or 3-sn ...