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Detergent emulsifies it which means it breaks it up into smaller globules so it can be isolated and removed.
All digestive enzymes are hydrolases which use molecule of water and break large molecules by hydrolysis in smaller ones .
After you've eaten a roast dinner, fill up the tray that held the potatoes with water, and watch as giant globules of oil settle on the surface. Now imagine this taking place in your intestines. To enhance the surface area for enzymes to act upon, emulsification takes place to break these large blobs of fat molecules into smaller blobs. The example above was a simplified, but effective analogy. Digestion is where enzymes break up the individual fat molecules into smaller products, which are then easier to absorb into the blood. Emulsification = breaking down lots of fat molecules into smaller clumps of fat molecules. Digestion = breaking one fat molecule into smaller products.
an emulsifier is a substance that bonds oil and water. one and of the emulsifier is hydrophobic, one end is hydrophilic. this means that through the emulsifier, the oil and water are able to bond. examples of emulsifiers are egg yolk, milk, detergent, washing up liquid, mayonnaise, vinegar and mustard.
the cytoplasm helps the organelles function by breaking down glucose into smaller molecules. From there, the smaller molecules of glucose go into the mitochondria and mix with oxygen to form CO2, Water, and large amounts of energy
If they are breaking off into water, they are called icebergs.
A bay
The answer is a Sea
rocks :)
Milk is an emulsion of butterfat globules within a water based fluid and has a larger particle size than water. Even though Milk has a tendancy to increase in viscosity during storage a pint of milk has a smaller particle size than a gallon of water
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