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8 years ago
Emulsification aids in the digestion of fats by
A) the ability of bile salts to activate lipases that digest fats.
B) increasing the surface area of the fat globule exposed to enzymes.
C) increasing the number of fat globules.
D) beginning the process of degrading the triglycerides within the fat globule.
E) increasing the number of hydrophobic residues on the surface of the fat globule.
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