What is the significance of emulsification of fats?
FOR THE STUDENTS OF CLASS 10 ONLY
Answers
Answered by
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:
plzz follow my channel and mark the branlistest and like
Answered by
1
Answer:
after emulsification of fats, enzyme lipase would work efficiently on the complete breakdown of fats.
Similar questions