1) Property 
(from the article `food additive`) Emulsifiers are used to maintain a uniform dispersion of one liquid in another, such as oil in water. The basic structure of an emulsifying agent ... ...in water. Molecules such as proteins, nucleic acids, and carbohydrates have an affinity for water and are called hydrophilic (`water-loving`...
Hydrophobicity is the association of non-polar groups or molecules in an aqueous environment which arises from the tendency of water to exclude non polar molecules. (See also Lipophilicity). Continue with terms starting with I to X. Return to home page for Glossary of Terms Used in Medicinal Chemistry. 
Hydrophobicity is the association of non-polar groups or molecules in an aqueous environment which arises from the tendency of water to exclude non polar molecules. (See also Lipophilicity).
<chemistry> A measure of how insoluble (undissolvable) a given molecule is when in water or other polar liquids. ... (09 Oct 1997) ... 
[n] - the property of being water-repellent
hydrophobia, hydrophobicity 1. What is thought to be a fear of water, especially by those who have rabies; the inability to drink (swallow liquids) because of throat constrictions, not a fear of water itself, gives the impression that the rabies victim is afraid of water. This condition results in a symptom of intense excitement with terror and ext...
noun the property of being water-repellent; tending to repel and not absorb water