Question

.What is the significance of emulsification of fats?

Answer 1

Explanation:

. Fats are present in food in the form of large globules which makes it difficult for enzymes to act on them. Bile salts present in bile break them down mechanically into smaller globules which increases the efficiency of fat digesting enzymes lipase

Answer 2

Answer:

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.

Explanation:

Emulsification is the process of breaking down the fat into smaller blood cells which makes it easy for enzymes to function and digest food. Fat emulsification helps digest fats into fatty acids and glycerol that are easily absorbed by the small intestine.

The gallbladder stores bile, which it then secretes into the small intestine. Bile contributes to digestion by breaking up large fat globules, a process known as emulsification. Fats are insoluble in water, so emulsification provides pancreatic lipase with more surface area on which to act.