Chemistry
Chemistry, 13.11.2019 01:31, ghernadez

Why are hydrophobic molecules such as fats and oils unable to dissolve in watery solutions?

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Chemistry, 01.07.2019 17:30, deadscoper
What is the difference between fats and oils? a. oils are lipids and fats are proteins. b. at room temperature, fats are solid and oils are liquid. c. fats are lipids and oils are carbohydrates. d. fats are triglycerides and oils are waxes.
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Biology, 12.07.2019 10:00, sandra5456
Which of the following are common examples of lipids grains and sugars oils and waxes glucose and fructose starches and oils which of the following is a correct statement about unsaturated fats they are joined by single bonds between carbon atoms they contain the maximum amount of hydrogen bonds possible they contain the minimum amount of carbon bonds possible they are joined by at least one double bond between carbon atoms which of the following is a example of a steroid oil cholesterol starch wax which of the following statements is generally true about lipids they are often considered hydrophobic, which means they readily dissolve in water they are often considered insoluble in water, which means they do not dissolve in water they are often considered hydrophobic, which means they will not dissolve in water they are often considered soluble in water, which means they readily dissolve in water which of the following is a key function of fats in the body source of quick energy protection against thermal injuries regulation of chemical reactions transmission of genetic information
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Biology, 18.09.2019 20:00, simplychan
Soaps can be produced by using bases to dissolve fats or oils. ammonia feels slippery or soapy to the touch because group of answer choices ammonia is a base and can dissolve some of the fats and oils in your skin ammonia always contains soap ammonia always contains oil ammonia dissolves soap residue on your hands
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Health, 23.09.2019 13:30, shiyaharper
Each day you should a. fats and oils in small amounts b. no fats, oil as its own group c. one ounce of oils per five ounces of protein d. the same amount of fats, oils and sugar
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