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Why do lipids not mix with water? A) They are highly soluble in water B) They are hydrophobic, meaning they repel water C) They are acidic and dissolve in water D) They form hydrogen bonds with water

Ask by Chavez Hamilton. in the United States
Jan 25,2025

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Lipids do not mix with water because they are hydrophobic, meaning they repel water.

Solución

The correct answer is: **B) They are hydrophobic, meaning they repel water** **Explanation:** Lipids are **hydrophobic** molecules, which means they do not interact well with water. This is primarily due to their long hydrocarbon chains, which are nonpolar and do not form favorable interactions with water molecules, which are polar. Instead of mixing with water, lipids tend to aggregate together, minimizing their exposure to the aqueous environment. This property is essential for the formation of biological membranes, where lipids arrange themselves into bilayers, creating a barrier that separates the inside of cells from their external environment. Here's a brief overview of why the other options are incorrect: - **A) They are highly soluble in water:** This is incorrect. Lipids are not soluble in water; they are insoluble due to their hydrophobic nature. - **C) They are acidic and dissolve in water:** While some lipids can be acidic (like fatty acids), this does not make them dissolve in water. Their overall hydrophobic characteristics prevent them from dissolving. - **D) They form hydrogen bonds with water:** Lipids generally do not form hydrogen bonds with water. Instead, they avoid interacting with water molecules, leading to their hydrophobic behavior. **Key Takeaway:** The hydrophobic nature of lipids prevents them from mixing with water, leading to their characteristic behavior in biological systems.

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Bonus Knowledge

Lipids are primarily made up of long chains of hydrocarbon, which means they have little to no affinity for water molecules. Their hydrophobic nature causes them to repel water, preventing them from dissolving. This is fundamental in the formation of cell membranes, where lipids create a barrier that separates the interior of the cell from the watery environment outside. In everyday life, this property of lipids is why oil and water don’t mix, a common sight in salad dressings and oily spills. When you shake oil and vinegar together, they may combine momentarily, but once you stop shaking, the oil floats to the top, showcasing how lipids' reluctance to bond with water affects not just biology but also cooking and cleaning dynamics!

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