Dissolving and solubility water is a great solvent

When a solute dissolves in a solvent then a true solution is made. There is a complete mixing of solute in a solvent  

Water is a slightly ionic compound and dissolves metallic salts, e.g. NaCl, and ionic compounds. Generally water will not dissolve organic covalent compounds unless they have a hydrophilic group present. This is just as well as we (as a collection of organic molecules) might dissolve in the rain  

Cell materials are either water-soluble or water-insoluble. The smaller building blocks of cells like amino acids and glucose are water-soluble, but the large molecules they eventually synthesize, like proteins, cell walls, fats and long-chain carbohydrates are water-insoluble. This is a subtle but significant fact. The water-soluble units can be carried around the body in aqueous solutions to sites where they are needed, but once a new larger molecules are synthesized then these are water-insoluble and so cannot be removed from the cell unless an enzyme or chemical attack takes place to break them up. 

The possible ionic nature of the small molecules of amino acids means that they can form zwitter ions. The large number of OHs in glucose helps it to be water soluble, whereas the compounds it synthesizes, proteins and long-chain carbohydrates, are large molecules with molecular masses of greater than 20 000, and this prevents them from dissolving in water. 

Although they do not dissolve, under the right conditions these compounds are chemically attacked by water (in weak acids in the presence of a catalyst called an enzyme). They are then broken down into the smaller original units. This reaction is called hydrolysis . This chemical attack is not the same as the simple reversible 

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