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In the small intestine, bile salts (exist in the bile that is secreted by the liver and temporarily stored in the gall bladder)emulsify fats. The bile salts lower the surface tension of the fats, that is, they reduce the attractive forces between the fat molecules. This causes the fats to break into tiny fat droplets suspended in water, forming an emulsion. Note that this is only a physical break-up of the fats; no chemical break-up of the fats has occurred yet. Emulsification increases the surface area to volume ratio of the fats, speeding up their digestions by lipase (both pancreatic lipase and intestinal lipase) to fatty acids and glycerol.
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Fats in foods break down into fatty acids and glycerols.
Fat is digested in the beginning of the small intestine by a enzyme called bile bile is produced in the liver and stored in the gall bladder(a small sack connected t…o the liver)
Fats are broken down from larger glycerol and triglyceride molecules throughout the digestive tract, eventually becoming chylomicrons that are excocytized through the duod…enum of the small intestine and carried by lymphatic vessels to the blood vessels and ending in either fatty deposits in the blood or more likely being broken down further for energy or storage by the liver.
Lipase is the digestive enzyme that hydrolyzes fats. Fats are often large, complex molecules, and their digestion usually takes longer than that of simpler molecules like carb…ohydrates. Fats are also hydrophobic molecules, meaning that when they are placed in water, they clump together into large aggregates, reducing the amount of surface area exposed to water. The first step your body takes to digest fats is to break up these large clumps. Your body accomplishes this process using compounds called bile salts, which are produced by the liver. Bile salts dissolve the clumps of fat into tiny droplets. The small droplets are often in the form of molecules called triglycerides, which is made up of a glycerol molecule and three fatty acids. Fatty acids are a type of molecule known as a carboxylic acid, which has a long chain of carbon atoms. The next step of digestion is to break these triglycerides into simpler molecules. Your pancreas produces an enzyme called lipase, which hydrolyzes triglycerides into monoglycerides (one fatty acid attached to a glycerol molecule) and free fatty acids. The monoglycerides and fatty acids remain dissolved in bile salts and form small droplets known as micelles. As the micelles travel through the digestive tract, they come into contact with the cells that line the digestive tract, and these cells absorb them through their cell membranes. After intestinal cells have absorbed the monoglycerides and fatty acids, they reassemble them into triglycerides, the form of fat most commonly found inside your body. For transport, your body packages triglycerides together with protein and cholesterol into particles called chylomicrons. The intestinal cells then secrete chylomicrons into the lymph vessels, which eventually flow into the bloodstream. Once fats are in your bloodstream, your body can transport them to wherever it needs them, breaking them down for energy or storing them as fat.
The digestion of fats is accomplished in two stages. First the emulsification stage requires bile to break the fat down into smaller particles, then the pancreas secretes panc…reatic lipase which then breaks it down further to where it can be taken up by a lacteal into the lymphatic system.
Fatty acid and glycerol
Bile or gall is a bitter-tasting, dark green to yellowish brown fluid, produced by the liver of most vertebrates, that aids the process of digestion of lipids in the… small intestine.
Digestion of fats and other lipids begin in the small intestine and relies on the production of bile. Bile contains salts, which act as detergents (emulsifiers) that aid in di…gestion and absorption of lipids. In the small intestine many nutrients leave the intestine through the bloodstream, some products of fat (triglyceride) take a different path: After being absorbed by epithelial cells, fatty acids and monoglycerides (glycerol joined to a single fatty acid) are recombined into triglycerides within those cells. These fats are then coated with phospholipids, cholesterol and proteins forming water-soluble glubules called chylomicrons. These globules are too large to pass through the membranes of capillaries. Instead they are transported into a lacteal, a vessel at the core of each villus of the intestinal wall. Lacteals are part of the vertebrate lymphatic system.
Digestion of fats and other lipids begin in the small intestine and relies on the production of bile. Bile contains salts, which act as detergents (emulsifiers) that aid in di…gestion and absorption of lipids. In the small intestine many nutrients leave the intestine through the bloodstream, some products of fat (triglyceride) take a different path: After being absorbed by epithelial cells, fatty acids and monoglycerides (glycerol joined to a single fatty acid) are recombined into triglycerides within those cells. These fats are then coated with phospholipids, cholesterol and proteins forming water-soluble glubules called chylomicrons. These globules are too large to pass through the membranes of capillaries. Instead they are transported into a lacteal, a vessel at the core of each villus of the intestinal wall. Lacteals are part of the vertebrate lymphatic system. Digestion of carbohydrates start in the mouth. Amylase, an enzyme in saliva, hydrolyzes starch and glycogen into smaller polysaccharides. This digestion continues in the stomach after the food (bolus) passes through the esophagus. In the stomach, gastric juice that have two components finishes the digestion of the carbohydrates before the intestine absorbs the broken down molecules through capillaries in the villus, before being diffused or pumped into the bloodstream. One of the components of gastric juice is HCI, which disrupts the extracellular matrix that binds cells together. Pepsin is the other component, but is more relevant in the digestion of proteins.
You eat it, it goes into your stomach, your stomach grinds it up, and enters the intestine.
The digestion of fats is referred to as emulsification and is assisted by bile from the liver and gallbladder. Then lacteals, which are small tubes inside of villi in th…e small intestine, most abundant in the ileum, absorb the fat and move it into the lymphatic system to be distributed in the body.
Fats is digested in the duodenum by the bile salts. The process is called emulsification.
willy wonka and his chocolate factory
All foods and liquids begin digestion in the stomach. Oils and fats require the gallbladder to add "bile" to the digestive process in the stomach. Gallbladders that become "sa…ndy" (little bits of grit) or that develop stones cannot produce or secret the bile necessary to break down oils and fats. The grit or stones can cause pain, leading to surgery for gallbladder removal, often in mid-life (over 40 yrs old usually). However, the Western diet is so full of oil and saturated fats that these can make the gallbladder get "sick" at younger ages.
The small intestine
stomach. the gall bladder puts bile onto the fats in the stomach