Linked from

The 24 pages that link to Amphiphile, each with the reason it gives.

• SurfactantNarrower topic: This split affinity is the molecular design that lets many surfactants work at interfaces.

• Hydrophobic effectNarrower topic: Amphiphiles organize into aggregates because their nonpolar regions experience the effect.

• PhospholipidNarrower topic: Phospholipids are amphiphiles because their head and tails have contrasting affinities.

• Lipid bilayerNarrower topic: Lipid molecules form bilayers because their two contrasting regions interact differently with water.

• Bile acidNarrower topic: Bile acids' contrasting molecular faces let them interact with both water and dietary lipids.

• LipidNarrower topic: This property explains how certain lipids interact with both water and oil.

• LecithinNarrower topic: Lecithin’s amphiphilic structure lets it associate with both phases of an emulsion.

• Phospholipid bilayerNarrower topic: Each phospholipid’s opposing affinities drive its orientation at the bilayer-water interface.

• Critical micelle concentrationNarrower topic: Surfactants are amphiphiles, and their dual affinity drives micellization.

• EmulsifierNarrower topic: This dual character underlies many molecular emulsifiers.

• Fatty alcoholNarrower topic: Fatty alcohols combine a polar hydroxyl end with a water-avoiding hydrocarbon chain.

• Sodium dodecyl sulfateNarrower topic: Sodium dodecyl sulfate combines a charged sulfate head with a hydrophobic carbon chain.