Emulsification of fat means
- A. breaking large fat globules into many small droplets
- B. hydrolysing fat into fatty acids and glycerol
- C. converting fat into glycogen
- D. dissolving fat completely in water
Explanation
Emulsification is a physical change only: the chemical nature of the fat is unaltered and only the size of the droplets changes, which is why bile needs no enzyme to do it. Hydrolysis into fatty acids and glycerol is the chemical step, and it is carried out afterwards by lipase acting on the enlarged surface. Fat never truly dissolves in water, since it is non polar.
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