Describe different physico-chemical properties of lipids and proteins.

Lipids and proteins are two essential macronutrients found in various foods, each with distinct physico-chemical properties. Understanding these properties is crucial for comprehending their roles in food science and nutrition.

Lipids:

1. Hydrophobicity: Lipids are predominantly hydrophobic, meaning they repel water. This property arises from their non-polar nature, characterized by long hydrocarbon chains. This property influences the behavior of lipids in food systems, affecting aspects such as emulsification and lipid oxidation.

2. Solubility: While lipids are insoluble in water, they are soluble in non-polar solvents like ether, chloroform, and benzene. This property makes them useful in extraction processes, such as lipid extraction from food matrices.

3. Melting Point: Lipids have variable melting points depending on their chemical structure. Saturated fats typically have _________ ________ _______ _________ ________.
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