how many water molecules are released during formation of one lecithin molecule?
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Lecithin (/ˈlɛsɪθɪn, ˈlɛsəθ-/, from the Greek lekithos "yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials.
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4 molecules of water are released during formation of lecithin which is phospholipids
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