Principles of Food Science
The hydrophilic head is the part of a lipid molecule that is attracted to water, making it polar and able to interact with aqueous environments. This characteristic allows lipids, such as phospholipids, to form structures like cell membranes, where the hydrophilic heads face outward towards the water inside and outside the cell, while the hydrophobic tails point inward, away from water. This unique property plays a crucial role in the formation and function of biological membranes.
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