ABSTRACT
Liquid water owes its cohesion and most of its extraordinary properties to a
network of H bonds that connect the molecules in the liquid state [1]. Molecules
such as sugars, ethanol, and urea that can take part in this H-bond network
are called hydrophilic. They can be dissolved by water in very large amounts,
limited only by the eventual crystallization of the solute. Molecules such as
hydrocarbons that do not take part in this network are called hydrophobic.
