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Anything hydrophobic. That includes alkanes, many aromatics, and lots of others that don't have handy acidic groups for water molecules to grab onto.

2007-01-16 04:35:18 · answer #1 · answered by Anonymous · 0 0

RH Saunder is correct, but in digestion I am sure you are looking for 'fats'.

2007-01-16 12:47:44 · answer #2 · answered by teachbio 5 · 0 0

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