Lipid emulsification generally defined as the spread of one form of liquid into second immiscible form of liquid with hydrophobic, or electrostatic, or hydrogen bonding interaction.
The above scenario is about lipid emulsification in which bile salts travels through bile duct along with chyme where these bind with their hydrophobic region to the big fat globules and then break up them into smaller fat droplets and then enter into the duodenum.
This role of bile salts is best described as an aid in the absorption of fat droplets in the bowel cells as well as a breaker of large fat globules found in food, into small droplets of fat which make digestive enzymes in thr pancreas process and breakdown the fat droplets.
Explanation:
When lipids are emulsified, it means large lipid globules are broken down into small lipid globules. Fat globules are then emulsified into small droplets of bile salts which are contained in the bile, that happens during the digestion of food. Bile salts have properties resembling detergent properties which makes them emulsify globules of fat into emulsion droplets and into small micelles.
Transpiration is the loss of water from a plant in the form of water vapor. Water is absorbed by roots from the soil and transported as a liquid to the leaves via xylem. In the leaves, small pores allow water to escape as a vapor.
