It becomes softer and/or thins out if put on a flat surface.
When bile and fat come together, bile helps emulsify the fat into smaller droplets, increasing the surface area for digestive enzymes to break down the fat more efficiently. This process allows for better absorption of fat-soluble nutrients in the small intestine. Butter contains fats that can be broken down in a similar manner when bile is present.
It undergoes a process known as emulsification. Bile, which is produced in the liver and stored in the gallbladder, is added to the chyme (food + digestive enzymes) in the small intestine portion called the duodenum. Here the bile breaks it down into tiny particles where it can be diffused into the lacteals. The lacteals are the part of the lymphatic system that transports the fat to different parts of your body. Every cell in your body needs fat to be healthy. It is part of the cell membrane, sometimes referred to as the phospholipid-bilayer. The lipid part of the name stands for fat.
A process of emulsification which occurs occurs in the presence of bile. this allows the specialized lymphatic vessels called lacteals to draw the fat into the lymphatic system to be distributed throughout the body and to areas where it is needed.
Fats need to be emulsified by bile before lipase can act on it. Lipase also needs an alkaline medium to act well and acid in the food from the stomach must first be neutralised before lipase can act on it.
Yes, chyle is delivered to the blood via the lymphatic system. Chyle is a milky fluid containing emulsified fat that is formed in the small intestine during digestion. It is absorbed by the lymphatic vessels, known as lacteals, and eventually delivered to the bloodstream via the thoracic duct.
fat
emulsification
The bile aids the digestion of fats by the process of emulsification. The importance of this process is that iy breaks down the large fat molecules, increasing the surface to ensure absorption for energy.
Cholocystokinin or CCK, is stimulated by the arrival of fat in the chyme. This emulsion occurs in the duodenum.
Bile acts like a detergent, dissolving and dispersing the droplets of fat found in fatty foods.
Micelles (My-cells) : tiny spherical complexes of emulsified fat that arise during digestion; most contain bile salts and the products of lipid digestion, including fatty acids, monoglycerides, and cholesterol.
it looks distorted
the bile converts larger molecules of fat into emulsified fat by a process called emulsification
Fats must be emulsified (broken down into small droplets) by bile in the duodenum before they can be digested.
It is the mixing of fat with bile, that causes small droplets of fat to form rather than one big blob. This is useful because the enzyme secreted by the pancreas, pancreatic lipase, that breaks down fat works better on the greater surface area produced by lots of little droplets of fat.
After dietary oils have been emulsified in the GI tract by the bile and lipases, they are absorbed and pass through the liver where they become fatty acids like triglycerides to be stored in the adipose tissue.
Milk is an example of an emulsified colloid of liquid and fat. Colloid solutions are also called collodial suspensions, and therefore, milk is an example of a suspension.