(from the article `food additive`) ...to maintain a uniform dispersion of one liquid in another, such as oil in water. The basic structure of an emulsifying agent includes a ... ...cells, whether they be found in animals, plants, or microorganisms, are soluble in water. Molecules such as proteins, nucleic acids, and ... The surface-a...
Hydrophilicity is the tendency of a molecule to be solvated by water.
Hydrophilicity is the tendency of a molecule to be solvated by water.