Lecithins can act as emulsifying agents. The lecithin of egg yolk, for example, is used to make mayonnaise. Identify the hydrophobic part(s) and the hydrophilic part(s) of a lecithin. Which parts interact with the oils used in making mayonnaise? Which parts interact with the water?

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Chapter18: Lipids
Section: Chapter Questions
Problem 18.76E
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Lecithins can act as emulsifying agents. The lecithin of egg yolk, for example, is used to make mayonnaise. Identify the hydrophobic part(s) and the hydrophilic part(s) of a lecithin. Which parts interact with the oils used in making mayonnaise? Which parts interact with the water?

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