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Why is there fat droplets on chicken broth?
Fat droplets may appear on chicken broth due to the presence of fat released from the chicken during cooking. When the broth cools, the fat can solidify and rise to the surface, forming droplets. Skimming off the fat or using a fat separator can help remove these droplets from the broth.
Which of these materials is an emulsion a. Gelatin b. Milk c. Paint d. Saltwater?
b. Milk. An emulsion is a mixture of two immiscible liquids, one of which is dispersed in the other in the form of small droplets. Milk is a natural emulsion of fat droplets dispersed in a water-based solution.
Why must fat be emulsified?
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.
What are globules?
A globule is defined as a small round particle of a substance. In astronomy a globule means a small and dark cloud of gas and dust against a luminous background.
WHAT IS EXAMPLES OF COLLOIDS?
Examples of colloids include milk (emulsion of fat droplets in water), fog (suspension of water droplets in air), and whipped cream (foam of gas bubbles in liquid).
Is breaking down of large fat droplets into small fat droplets by bile a physical or chemical change?
physical change
What is the green liquid that breaks down large droplets of fat into small droplets of fat called?
The green liquid that breaks down large droplets of fat into small droplets of fat is called bile. Bile is produced by the liver and stored in the gallbladder before being released into the small intestine to aid in the digestion and absorption of fats.
The process of breaking down large droplets of fat into small droplets of fat is called?
Homogenisation Right answer is Bile Emulsification that causes breakdown of f at globules.
Can Clouds have both large and small droplets mixed together?
yes they all attach into a big fat cloud
What is the procees in which large fat globules are broken into smaller fat droplets?
emulsification
What are the features of fat cell?
Fat cells contain large vacuoles enclosing fat droplets
What special features of the fat cell?
Fat cells contain large vacuoles enclosing fat droplets
What are the special features of fat cell?
Fat cells contain large vacuoles enclosing fat droplets
What green liquid breaks down large droplets of fat?
bile
Is secreted by the and acts to emulsify in the?
Bile is secreted by the liver and acts to emulsify fats in the small intestine. It helps break down large fat droplets into smaller droplets, making it easier for enzymes to digest and absorb fats.
What fluid that reduces the size of fat droplets?
Bile, produced by the liver and stored in the gallbladder, aids in the digestion and absorption of fats by reducing the size of fat droplets in the small intestine.
True or false During emulsification bile salts break large fat globules into smaller fat droplets?
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.
