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How are fats digested?
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 are digested in the small intestine.
in the small intestine
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.
Lipase Is the enzyme which digests fats into fatty acids and glycerol. Extra facts: There is also one green liquid known as the bile which breaks down fats into smaller fa…ts droplets in the small intestine.Bile is produced in the liver,stored in the gall bladder. The small intestine: 1.Duodenum(contains intestinal,pancreatic juices and bile to digest fats,proteins and carbohydrates/starch) 2.Jejunum 3.Ileum
First what happens is that bile salts produced in the liver and stored in the gallbladder are released to the pancreas which secretes it into the duodenum of the small intesti…nes when food is detected. The bile causes the fat to be separated into smaller pieces that can be absorbed by the lacteles. Pancreatic lipase is also secreted to allow the digestion process to be more efficient by breaking down the fat globules even further. Then, the fats move down the small intestines and on their way, are packaged into small pieces called cholymicrons which are able to be taken up by the lacteles into the lymphatic system. Essentially, are broken down by bile and pancreatic lipase into smaller fat molecules packaged in cholymicrons.
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.
In The Small Intestine,Bile Salts Emulsify Fats.They Lower The Surface Tension Of The Fats,That Is,They Reduce The Attractive Forces Between The Fat Molecules.This Causes The …Fats To Break Down In To Tiny Fat Droplets Suspended In Water Forming An Emulsion.Note That This Is Just Chemical Break Up,But No Digestion Of Fat Has Occurred.Emulsification Increases The Surface Area To Volume Ratio Of The Fats,Speeding Up Their Digestion By Lipase.
Fat digestion begins in the first part of the small intestine called the duodenum. In there it is exposed to bile from the liver/gallbladder which emulsifies it (breaks it up …into smaller globules for a larger surface area) and then it is also exposed to pancreatic lipases which are enzymes that can break fats into their component molecules small enough to be absorbed into the intestinal lumen.
glycerol and fatty acids
Lipase is not a single enzyme, but a group of enzymes. They break down lipids, which can be fats, e.g. lipase breaks down a triglyceride into fatty acids and glycerol.
The small intestine
Fats in foods break down into fatty acids and glycerols.
Depends on the amount of fat. Anywhere from 5 to 9 hours.
Fat is digested in by the liver, gallbladder, and bile duct; the pancreas, and then finally the small intestine.
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.
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.