Non-polar molecules (e.g. lipids) can't dissolve in water (hydrophobic)
High heat capacity - lots of energy required to raise temperature of water (break H bonds)
Water temperature remains relatively stable
Enzymes don't denature / no reduced enzyme activity
Large latent heat of vaporisation - lots of energy needed to convert water from liquid state to gaseous
Provides cooling effect to organisms
Strong cohesion - H2O molecules 'stick together' by H bonds
Strong adhesion - water is attracted to other substances
Provides surface tension - the ability of a liquid to resist an external force