Fig. 2.4  Periodic table of electronegativity.

Fig. 2.6  Stereoisomers of alanine.

Fig. 2.7  Folding structures of glucose.

Fig. 2.11  Strength of molecular association is proportional to the number of interactions.

Fig. 2.13  Structural changes in a protein may occur in dehydrated environments.

Fig. 2.16  Tristearoyl glycerol, a component of natural fats.

Fig. 2.17  Macromolecules associate through multiple molecular interactions.

Fig. 2.18  The impact of introducing a double bond into a fatty acid.

Fig. 2.19  Fatty acids can be associated with hydrophilic structures through ester bonds between the carboxyl group and the hydroxyl groups of glycerol.

Fig. 2.20 Micelles form from fatty-acids but liposomes form with derivatives of diacylglycerol.