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Why do small droplets of fats get broken down by enzymes more quickly than large droplets?
The smaller droplets of fats get broken down more quickly due to them having a larger surface area.
I'll give you an example. Lets say for some reason you have 1 kilo gram of an evaporating substance which evaporates once it is heated to 80 degrees.
Now have the same amount of this substance but one crushed up into small balls and the other in a large chunk of blob. If you were to both place them in separate pans which reach 80 degrees at the same time, the one with the small balls would evaporate or in your case broken down so to the larger surface area.
What else can I help you with?
Where are large fat droplets turned into small fat droplets?
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.
What is the procees in which large fat globules are broken into smaller fat droplets?
emulsification
What is the breakdown of large lipid globules into a suspension of droplets?
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.
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.
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.
What is the sequence of steps by which large food molecules are broken down into their respective building blocks by catalytic enzymes within hydrolysis reactions called?
Large food molecules are first broken down into smaller molecules through hydrolysis reactions. Enzymes facilitate this process by catalyzing the breakdown of bonds within the large molecules. The resulting smaller molecules can then be absorbed and utilized by the body for energy or building processes.
The sequence of steps by which large food molecules are broken down into their respective building blocks by catalytic enzymes within hydrolysis reactions is called?
chemical digestion
What do you give the name to a large concentration of tiny water droplets?
A large concentration of tiny water droplets suspended in the air is called fog.
Water collects in large droplets in the bottom of fuel tanks when the water is in what state?
Water collects in large droplets in the bottom of fuel tanks when the water is in its free state.
What do you call a large concentration of tiny water droplets?
A large concentration of tiny water droplets is called a cloud. Clouds are formed from water vapor that condense into clouds.
What is breaking down food to release food in cells called?
well, enzymes are proteins that break up food molecules and digestion is when large protein molecules are broken down
Is breaking down of large fat droplets into small fat droplets by bile a physical or chemical change?
physical change
