The breaking down of large droplets into small droplets is known as atomization. This process occurs when a liquid is subjected to forces that cause it to disperse into smaller particles or droplets, enhancing the surface area for processes such as evaporation or mixing. Atomization is commonly used in various applications, including spray painting, fuel injection in engines, and aerosol generation in inhalers. Factors such as pressure, shear forces, and ultrasonic waves can facilitate this breakdown.
Small droplets can coalesce into larger droplets through a process called coalescence, where two or more droplets collide and merge due to surface tension. When droplets come into contact, the energy from the collision can overcome the surface tension, allowing them to combine into a single, larger droplet. This process is influenced by factors such as droplet size, ambient conditions, and the presence of surfactants, which can stabilize or destabilize the droplets. As larger droplets form, they can continue to attract smaller ones, further increasing their size.
Cloud droplets grow in size through a process called coalescence, where smaller droplets collide and merge together to form larger droplets. Once the droplets reach a size that gravity can overcome air resistance, they fall as precipitation. Additionally, the presence of ice crystals in clouds can lead to the formation of snowflakes that eventually fall as snow.
When cloud droplets combine and grow large enough to fall to earth, they form precipitation like rain or snow. This process is known as coalescence, where smaller droplets collide and merge into larger drops due to gravity. Eventually, these larger drops become heavy enough to overcome the upward currents within the cloud and fall as precipitation.
hail
The breaking down of large droplets into small droplets is known as atomization. This process occurs when a liquid is subjected to forces that cause it to disperse into smaller particles or droplets, enhancing the surface area for processes such as evaporation or mixing. Atomization is commonly used in various applications, including spray painting, fuel injection in engines, and aerosol generation in inhalers. Factors such as pressure, shear forces, and ultrasonic waves can facilitate this breakdown.
True. Bile salts help emulsify fats by breaking down large fat globules into smaller fat droplets, which increases the surface area for enzymes to digest fats more efficiently.
The formation of a large droplet of precipitation by the combination of smaller droplets is called coalescence. This process occurs when smaller droplets collide and merge together to form a larger droplet, ultimately leading to precipitation.
physical change
emulsification
Large fat droplets are turned into small fat droplets in the small intestine through a process called emulsification. This process is facilitated by bile salts released from the gallbladder, which break down the large fat droplets into smaller droplets, increasing the surface area for enzymes to act upon for digestion.
The process of breaking up large fat globules into smaller droplets is called emulsification. Emulsification can be achieved by mechanical means, such as stirring, shaking, or blending, or by using emulsifiers like lecithin that help stabilize the mixture. This process increases the surface area of the fat droplets, making them easier to mix with other ingredients and creating a smoother texture in the final product.
bile
Enzymes
Homogenisation Right answer is Bile Emulsification that causes breakdown of f at globules.
Emulsification is a physical process rather than a chemical reaction. It involves breaking down large fat globules into smaller droplets to increase their surface area, aiding in digestion and absorption. This process does not involve the synthesis or breakdown of molecules, so it is not specifically considered anabolic or catabolic.
Large lipid globules are broken down into a suspension of smaller droplets through a process called emulsification. This process involves the mechanical action of mixing or blending the lipids with a dispersing agent, such as bile salts or lecithin, to create smaller droplets that are stable in the surrounding medium, such as water. Emulsification increases the surface area of the lipid droplets, making them more accessible to digestive enzymes for efficient digestion and absorption.