Some large insoluble food molecules are reduced to small, soluble food molecules by what process?
1 Answer
Jan 3, 2017
Emulsification
Explanation:
Bile salts, which make up part of the bile produced by the liver and are stored in the gall bladder, emulsifies lipids which makes them form into droplets to make them more soluble and easier to process. Bile salts also coat the fat droplets with phospholipids produced by the liver so they do not reform into larger lipid molecules.
