Answer:
Lipid emulsification.
Explanation:
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.
Answer:
the lipid brakes down into maltose
in digestion the situation will result it the brake down of nutrients of food into smaller particles
Explanation:
the gradual brake down of food causes easy digestion to provide heat and energy for the body for good growth
D: decomposition
Double check on google though
