Question

The action of bile can be termed as
A. Esterification
B. Hydrogenation
C. Oxidation
D. Emulsification

Answer 1

Hint: Bile juice is stored in gallbladder. It performs its action in duodenum. It breaks down the large fat molecules into smaller molecules. Fatty acids and glycerol are formed by the process of emulsification. It makes the absorption of fats easier.

Complete answer:
Liver is the largest organ of the body. It produces bile juice. The gallbladder present in the liver stores the bile juice. Bile or gall is the fluid which is dark-green to yellowish-brown in color. Bile juice contains bile salts, bilirubin, fats and inorganic salts. Bilirubin (orange-yellow) and biliverdin (green) are two main pigments of bile. When we eat food bile is transported to the duodenum. It acts on the lipid molecules. With the help of bile the large lipid molecules or fat molecules break down into small fatty acids.
The process of breaking down the fat into smaller blood cells which makes it easy for enzymes to function and digest food is called emulsification. Bile juice helps to digest fats into fatty acids and glycerol that are easily absorbed in the small intestine so this process is also called emulsification.
The formation of ester with the combination of organic acid and alcohol is called esterification. The process of addition of hydrogen in compounds refers to a hydrogenation reaction. Oxidation is the process of addition of oxygen in the compounds. These reactions do not have any action of bile juice.
From the above information we have found that the action of bile can be termed as emulsification.

Hence, the correct answer is option (D).

Note: The bile salts action on the lipids occurs by the formation of micelles on it. Bile juice also helps in the absorption of fat-soluble substances, such as the vitamin A, D, E, and K. Some of the other examples of the emulsions are egg yolk, butter, and mayonnaise. Emulsification is also known as the process of mixing of liquids to form emulsions. It is very important to prepare thick, creamy sauces.