Question

How does butter in your food get digested and absorb in the body?

Answer 1

Hint: Butter is a dairy product that is rich in fat and produced by the churning of cream of milk. The main source of butter is cow milk in India. It contains 80-82% fat.

Complete answer:
The lipids are the organic compound that is digested and absorbed in the small intestine. The lipids are not soluble in water, hence unable to be absorbed in the blood directly. The most common example is fats. They are water phobic molecules.
Due to hydrophobic nature, the insoluble mass of the fat globule reaches the stomach. It is converted into small fat globules with the help of bile salts. These small fat globules are then converted into a simpler form with the help of pancreatic and intestinal lipase. The small fat globules are converted into fatty acids and monoglycerides
The liver produces and releases a fluid called bile juice, which is dark green to yellow-brownish in color. Bile helps in increasing the absorption of fats. It is amphipathic and consists of phospholipids, cholesterol, bile salts, and water. It is stored in the gallbladder. When the bile juice releases in the small intestine, it will mix with the fat globules and will cause them to break down into smaller units called emulsion droplets. This process is called emulsification. It allows the lipase enzymes to break down the lipids into fatty acids.
The small intestine and the pancreas both produce lipase. The lipase is an enzyme that causes the hydrolysis of fat molecules into the simpler one.
The digestion of butter can be represented as:
$
  {\text{Large}}\;{\text{fat}}\;{\text{globule}}\xrightarrow[{In\;duodenum}]{{Bile\;salts}}Small\;fat\;globules\xrightarrow[{Pancreatic\;lipase}]{{Intestinal\;lipase}}Diglycerides + Fatty\;acids \\
  Diglycerides\xrightarrow{{Lipase}}Monoglyceride + Fatty\;acids \\
  Monogylcerides\xrightarrow{{Lipase}}Glycerol + Fatty\;acids \\
$

The absorption of fat is an active process. Due to the hydrophobic nature of fats, they are insoluble in blood. So, firstly they are converted into micelles and transported into the villi of the small intestine. In the enterocytes of the small intestine, the micelles are converted into Triacylglycerol. They are finally converted into the chylomicrons. These chylomicrons are absorbed by the lacteals (a lymphatic capillary). The absorbed food is finally released into the bloodstream.

Note: The micelles are the combination of fat, bile salts, and phospholipids. They are amphipathic in nature, which means they contain a hydrophobic or polar end and hydrophilic or nonpolar end.
Lacteals are the thinnest lymphatic vessels that help in the absorption of fat.