What is the significance of emulsification of | vedclass

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Question

(B) 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 these

Vedclass · Accepted Answer

It increases the surface area of fat globules for enzyme action.

Vedclass · Answer

(B) 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 these large globules down mechanically into smaller globules.This process is known as emulsification.By breaking fats into smaller droplets,the surface area available for the action of fat-digesting enzymes (like lipase) is significantly increased,thereby enhancing the efficiency of fat digestion.

What is the significance of emulsification of fats?

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