Anatomy and Physiology II Practice Test

The process by which bile acts on fat droplets is known as emulsification. Emulsification is the breakdown of large fat globules into smaller droplets, which increases the surface area that digestive enzymes can act upon. Bile contains bile salts that have both hydrophilic and hydrophobic properties, allowing them to surround fat droplets and disperse them in the watery environment of the intestines. This is crucial for the digestion and absorption of dietary fats, as it facilitates the action of lipases, the enzymes responsible for further breaking down fats into fatty acids and glycerol.

The other terms—hydrolysis, saponification, and absorption—do not describe the initial interaction between bile and fat droplets. Hydrolysis refers to the chemical breakdown of a compound due to reaction with water, saponification is a specific reaction involving the formation of soap from fats and an alkali, and absorption is the process by which nutrients are taken up by the cells lining the intestines after digestion. Thus, emulsification is the correct term to describe the effect bile has on fat droplets.