Answer:
B) fats
Explanation:
Common hepatic duct is s the part of the biliary tract which means that is involved in the secretion of bile.
Bile salts secreted from the bill have an important role in emulsification of lipids (fats). They have the ability to aggregate around lipids thanks to their amphipatic nature. Amphipatic nature means that they have hydrophobic side which binds directly to lipids and hydrophilic side which are faced outwards. Lipids enveloped with bile salts are called micelles.
Formation of micelles increases the surface area of fat, which is appropriate for the the action of the enzyme pancreatic lipase (perform digestion of triglycerides).
The sun rotates faster at its equator.
Answer:
Lactic Acid Fermentation, which <em>produces the ATP molecule that animals and bacteria need for energy.</em> Lactic acid fermentation occurs when the ATP molecule is created without oxygen.
Alcohol/Ethanol Fermentation, which <em>causes certain sugars to be converted into alcohol and carbon dioxide</em> by bacteria on carbohydrate products/materials.
False. Evaporation is a physical change it is not a chemical change. It is a physical change because it is going from the liquid phase to the gas phase. It is not a chemical change because it is still made of two hydrogen atoms and an oxygen atom.
Answer:
It consists of the mouth, or oral cavity, with its teeth, for grinding the food, and its tongue, which serves to knead food and mix it with saliva; the throat, or pharynx; the esophagus; the stomach; the small intestine, consisting of the duodenum, the jejunum, and the ileum; and the large intestine, consisting of the cecum, a closed-end sac connecting with the ileum, the ascending colon, the transverse colon, the descending colon, and the sigmoid colon, which terminates in the rectum. Glands contributing digestive juices include the salivary glands, the gastric glands in the stomach lining, the pancreas, and the liver and its adjuncts—the gallbladder and bile ducts. All of these organs and glands contribute to the physical and chemical breaking down of ingested food and to the eventual elimination of nondigestible wastes.
