Anatomy and Physiology
Quiz 40: Digestion and Absorption
The hydrophilic portion of lecithin is attracted to the exterior water of the micelle.
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The hydrophilic portion of lecithin is attracted to the interior fat of the micelle.
The process of emulsification is important because it facilitates a greater contact area for the digestion of fat.
Lysophosphatide is a possible end product of fat digestion.
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