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anthocyanin
vauolar pigment
semi-permeability
soy sauce does not pass through oil
fluidity
soy sauce passes through oil after heating
self-repair
oil maintains shape after poking
aquaporins
transport protein that allows slow difussion of water molecules
hydrophilic
nature of head of phospholipid bilayer
hydrophobic
nature of tail of phospholipid bilayer
protoplast
shrinks in hypertonic solutions