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The word lipophobic comes from ancient Greek ( λίπος lípos "fat" and φόβος phóbos "fear") and means avoiding fat . This property describes liquid substances such as B. Water , which cannot be mixed with fats and oils , but forms an emulsion .

The reason for the poor miscibility is that the molecules of the lipophobic liquid attract one another much more strongly than they are attracted by the fat molecules, or that they attract one another much more strongly. Due to the different attraction, the molecules of the two liquids collect separately.

Surfactants can be used to mix lipophobic substances with fat . These are amphiphilic , i.e. soluble in both fat and water.

The opposite of lipophobic is lipophilic .

Oleophobing is the term used to describe the "oil-repellent rendering" of surfaces.

Individual evidence

  1. ^ Wilhelm Gemoll: Greek-German school and hand dictionary. Munich / Vienna 1965.