Illuminating the no-man's land of waters' surface
Water repelling molecules are said to be hydrophobic. The hydration – or formation of water interfaces around hydrophobic molecules – is important for many biological processes: protein folding, membrane formation, transport of proteins across an interface, the transmission of action potentials across membranes. It is involved as well in the process of creating mayonnaise, or in the fact that you can get rid of fat with soap. Hydrophobic interfaces although long studied, are poorly understood.
Here's an amusing kitchen-table experiment to illustrate waters unusual properties: ...






