Certain amphiphilic block copolymer micelles display a similar behavior as surfactant micelles. Lysosomes should not be confused with liposomes, or with micelles. Lipases can also digest lipids that form micelles or nonpolar droplets in water. Montmorillonite is also known to cause micelles (lipid spheres) to assemble together into vesicles. The caseins in the micelles are held together by calcium ions and hydrophobic interactions. The proliferation of HCT116 colonies was found to be inhibited by 5-Fu/P85 copolymer micelles. The structure of the inverted micelles permits the peptide to remain in a hydrophilic environment. The CMC is the concentration of surfactants in the bulk at which micelles start forming. The reaction involving the rennet micelles are modeled by Smoluchowski kinetics. Most of the casein proteins are bound into the micelles. The stability of milk is largely due to the electrostatic repulsion of casein micelles. In water the biohybrid micelles with a diameter of 30 to 70 nanometer form aggregates. These micelles are suspended in the chyme before further processing. Besides spherical micelles, elongated or worm-like micelles can also be formed. There are several models that account for the special conformation of casein in the micelles.