Question

what is emulcification ?name the glands that participate in the progress​

Answer 1

Answer:

the breaking down of large insoluble fat gobules into small soluble fat goblules is called emulsification. the gland is liver.

The purpose of emulsification is to stabilize emulsion state by preventing break down which occurs due to creaming aggregation and coalescence. To solve these issues, decreasing size of dispersed particles, reducing the density different of dispersion and protecting the surface of oil droplets are effective.

Explanation:

it is found in Fat emulsification is the process of increasing the surface area of fats in the small intestine by grouping them into small clusters. This is the responsibility of bile, a liquid created by the liver and stored in the gallbladder. Actual digestion of the fats is then accomplished by lipase, an enzyme from the pancreas.

Answer 2

What is emulcification ?name the glands that participate in the progress​

• When a fat globule in the duodenum is broken down into smaller droplets during digestion, a greater area is created in which the pancreatic lipase enzyme can operate to break down the fat into fatty acids and glycerol.
• The human body's largest gland is the liver. Bile is secreted by it. The gall bladder houses bile. The emulsification of fats is aided by bile.
• The process of emulsifying lipids occurs in the liver, where bigger fat molecules are broken down into smaller fat globules. The liver produces these salts, which are then secreted and kept in the gallbladder. In the small intestine, where emulsification occurs, they are then further liberated.
• Salts from bile aid in the emulsification of fats in the small intestine. The duodenum portion of the small intestine is where it mostly acts.
• To create a semi-stable combination, two or more immiscible liquids are dispersed together by the process of emulsification. These two liquids are typically used in food applications as an organic (oil) phase and an aqueous (water) phase that are stabilised by the inclusion of a food-grade emulsifier (surfactant).

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