What is the significance of emulsification of fats?
Bile salts namely, sodium glycocholate and sodium taurocholate, reduces the surface tension of large fat droplets and breaks them into the smaller ones or digestible fat globules, this process is known as emulsification. Then further digestion of fats occurs which convert triglycerides into emulsified fat or small globules. Then these get converted into fatty acid and glycerol by the action of lipase.
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Welcome to the NCERT Solutions for Class 10 Science - Chapter . This page offers a step-by-step solution to the specific question from Excercise 0 , Question 52: What is the significance of emulsification of fats?....
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