Question

What is the significance of emulsification of fats?
A. Increases the efficiency of fat digesting enzymes
B. Converts large fat molecules to smaller fat droplets
C. Increases the surface area of work for fat digesting enzymes
D. All of the above

Answer 1

When one liquid is dispersed in another liquid as small droplets, the process is known as emulsification. The fat content of the food is present as large size globules. Thus making it really difficult to be absorbed into the bloodstream.

Complete step by step answer:
The process of emulsification of the fat globules are done with the help of bile pigments. The triglycerides, which are the largest fat compounds, are the main compounds undergoing the process. Through emulsification, the large molecules of fat are further broken down to smaller fragments. The process is very important since the fat digesting enzymes known as Lipases act only on the smaller particles produced through emulsification. Since the large molecules are broken down to several smaller parts, it increases the surface area on which the lipases can act and hence increases the efficacy of the process.
Hence, the process of emulsification of fat is a very important process since it increases the efficiency of the fat digesting enzymes such as Lipases, converts large fat molecules to smaller fat droplets also it increases the surface area over which the enzymes that digest the fat molecules work on.

Therefore the most appropriate answer among the options given are D All of the above.

Note:
The process of fat digestion in general starts in the stomach. The major enzyme that acts in the stomach for this process is the Gastric Lipase. But this accounts for a minor part. A majority of this process happens in the small intestine, by the action of pancreatic lipase enzyme.