The characteristic common to all lipids is their

A. solubility in organic solvents.
B. hydrophilic nature.
C. large size.
D. hydrophobic nature.
E. solubility in organic solvents AND hydrophobic nature.


E

Biology & Microbiology

You might also like to view...

The ability to taste PTC and other bitter chemicals is controlled by ____

a. hormone levels that change throughout life b. the presence of fats and sugars in the food being eaten c. the amount of PTC exposure as a child d. the amount of capsaicin present in taste buds e. proteins on the surface of receptor cells

Biology & Microbiology

What type of thinking is required?

What will be an ideal response?

Biology & Microbiology

The form and structure of terrestrial communities are defined more by the plants than the animals present

Indicate whether the statement is true or false

Biology & Microbiology

Periodically shedding their outer covering is a feature unique to the

A. bryozoans. B. lophotrochozoans. C. mollusca. D. ecdysozoans. E. echinodermata.

Biology & Microbiology