This is possible only if the ratio of lipid is massive to the ratio of water. However, this is usually not the case. In most cases, when lipids and water are mixed, the hydrophobic properties of the lipids cause the lipids to coalesce at the top of the water without mixing, because that lipids are less dense than water.
Lipids are primarily composed of carbon, hydrogen, and oxygen atoms. The typical ratio of these elements in lipids is approximately 1:2:1, similar to carbohydrates. However, lipids have a higher proportion of hydrogen compared to oxygen, which is why they are a more energy-dense macronutrient.
Yes Lipids contain less oxygen because the ratio of hydrogen to oxygen for carbohydrates is 2:1 while for lipids it varies but let's say its for Lauric acid (CH3C10H20COOH) the ratio is 12 hydrogen for 1 oxygen. So lipids do contain less oxygen than carbohydrates
Because there's no reason that should be true. The definition of "lipid" has nothing to do with the oxygen/hydrogen ratio.
Yes, when lipids and water are mixed, the hydrophobic nature of lipids causes the water molecules to cluster together, forming droplets or structures such as micelles or liposomes to minimize contact with the lipids. This segregation occurs due to the hydrophobic effect, which drives water molecules away from the nonpolar lipid molecules.
Lipids are soluble in nonpolar solvents like alcohol, ether, and chloroform due to their hydrophobic nature. They are not soluble in polar solvents like water.
Lipids (that's fats/oils) are composed of carbon, hydrogen, oxygen. Carbohydrates are composed of carbon, hydrogen oxygen (just in a different ratio to lipids). However, amino acids are composed of carbon, hydrogen, oxygen, AND nitrogen.
That are the lipids. They have fatty acids and glucerols
No, steroids belong to lipids, but not all lipids are steroids: eg. natural fats or oils are triglyceridic lipids, not steroidic lipids
That is the lipids. It is a good insulator.
Carbon, hydrogen, and oxygen. Carbohydrates have a ratio of CHO of 1:2:1. Fats have CHO but with a different ratio. Proteins have CHO and nitrogen.
The most common example is lipids.