fearing” substances The reason for this is that carbon and hydrogen atoms pull with a similar force on their shared electrons So unlike the oxygen-hydrogen bond, the carbon-hydrogen bond is not polar, and the hydrocarbon chain as a whole is nonpolar When polar water and nonpolar lipids are mixed together, the polar water molecules form hydrogen bonds with each other, the long lipid chains form a weaker kind of bond with each other (van der Waals bonds, p 814), and the two substances segregate themselves Oils minimize the surface at which they contact water by coalescing into large blobs, and resist being divided into smaller droplets Thanks to their chemical relatedness, different lipids can dissolve in each other This is why the carotenoid pigments — the betacarotene in carrots, the lycopene in tomatoes — and intact chlorophyll, whose molecule has a lipid tail, color cooking fats much more intensely than they do cooking water Lipids share two other characteristics One is their clingy, viscous, oily consistency, which results from the many weak bonds formed between their long carbon-hydrogen molecules And those same molecules are so bulky that all natural fats, solid or liquid, float on water Water is a denser substance due to its extensive hydrogen bonding, which packs its small molecules more tightly together The Structure of Fats Fats and oils are members of the same class of chemical compounds, the triglycerides They differ from each other only in their melting points: oils are liquid at room temperature, fats solid Rather than use the technical triglyceride to denote these compounds, I’ll use fats as the generic term Oils are liquid fats These are invaluable ingredients in cooking Their clingy viscosity provides a ... Lipids share two other characteristics One is their clingy, viscous, oily consistency, which results from the many weak bonds formed between their long carbon-hydrogen molecules And those same molecules are so... bulky that all natural fats, solid or liquid, float on water Water is a denser substance due to its extensive hydrogen bonding, which packs its small molecules more tightly together The Structure of Fats Fats and oils are members of the same class of. .. Fats and oils are members of the same class of chemical compounds, the triglycerides They differ from each other only in their melting points: oils are liquid at room temperature, fats solid Rather than use the technical