Why is emulsification of fat so important for its digestion?
Without being emulsified into micelles, fat would form large
globules and not be digested at all.
You might also like to view...
Triglycerides are composed of _____.
A. two glycerol molecules attached to a fatty acid B. two fatty acids attached to a glycerol molecule C. three glycerol molecules attached to a fatty acid D. three fatty acids attached to a glycerol molecule E. three fatty acids attached to three glycerol molecules
What is the purpose of retinol activity equivalents?
A. to provide a factor for converting a quantity of carotenoids to the equivalent amount of vitamin A B. to determine the amount of vitamin A lost in processing C. to quantify the decrease in vitamin A function due to exercise or activity D. to increase absorption of vitamin A
According to the FDA, a packaged food can contain 0.4 grams of fat per serving and still display the "fat free" nutrient content claim on its label.
Answer the following statement true (T) or false (F)
After digestion and absorption, dietary carbohydrates may be ________.
A. converted to glycogen and stored in liver and muscle tissue B. synthesized into fat C. used for energy D. All of these choices are correct.