Understanding water-repellent enzymes
Tuesday, June 16, 2020 - 10:00
in Biology & Nature
The ability of some molecules, such as fatty or oily molecules, to repel water is known as hydrophobicity. The opposite, water attracting, is hydrophilicity. The hydrophobic force that keeps water molecules at bay is one of the most fundamental of chemical interactions, but it is not only about why oil and water do not mix, it lies at the heart of how the proteins, the molecular machinery of our cells fold into their active form and indeed how they work to keep us and every other living thing alive.