Hydrogen bonds in liquid water keep cells from cooking. Temperature is a measure of the molecular motion of a given substance. In water, added energy disrupts hydrogen bonding between molecules, so there is NOT an increase in the motion of molecules. Hydrogen bonds can buffer large swings in temperature, helping stabilize the temperature of multi-celled organisms and of aquatic habitats. Additionally, hydrogen bonds in water are constantly breaking and reforming.
Cohesion means something has the capacity to resist rupturing when placed under tension.
Water has solvent properties - ions and polar molecules easily dissolve into it. The ionization of water is the basis of the pH scale. Acidic solutions have a pH of 7 or less on the scale. Alkaline solutions have a pH of 7 or more o the scale. 7 is roughly equivalent to spring water.