Question

3. What is the significance of emulsification of fats?

Answer 1

it is necessary as it is difficult for the enzymes(lipases) to act on large fat globules. Emulsion of fats increases the efficiency of enzyme action to break down fats into fatty acids and glycerol which are easily absorbed through small intestine.

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Answer 2

Answer:

Emulsification of fats increases efficiency of enzyme action to break down fats into fatty acids and glycerol which are easily absorbed through small intestine.

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