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प्रश्न
What is the significance of the emulsification of fats?
उत्तर
Emulsification is a process of breakage of larger fats molecules into digestible fat globules. Emulsification aids action enzymes on fats by breaking large fat molecules.
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संबंधित प्रश्न
Digestion of starch starts in the stomach.
Water from the undigested food is absorbed mainly in the ______.
The process of digestion of food in humans begins in:
(a) stomach
(b) food pipe
(c) mouth
(d) small intestine
What are the end products of the digestion of: starch, proteins and fats respectively?
Describe the process of digestion in human beings.
Who is telling a lie?
Lung: I play an important role in excretion.
Circle the odd one.
Select the correct pair of peptide hormones secreted by the alimentary canal.
What is digestion?
