Question

13. What is the significance of
emulsification of fats?​

Answer 1

Emulsification is the process of breaking down the fat into smaller globules making it easy for the enzymes to act and digest the food . Emulsification of fats helps in digestion of fats into fatty acids and glycerol which an be easily absorbed by small intestine.

Answer 2

Answer:

hi

Explanation:

Emulsification of fats done by bile salts in which large fat globules are broken down into small fats pieces

so that they can be absorbed easily by villi