7.What enhances the fats emulsification? cholesterol and its esters the neutralization reaction between HCl and HCO3- and CO2 release duodenum pH pancreatic lipase

The correct answer is: cholesterol and its esters.Cholesterol and its esters play a crucial role in enhancing fat emulsification. Emulsification is the process of breaking down large fat globules into smaller droplets, which increases the surface area for enzymes to act upon and facilitates digestion. Cholesterol and its esters help stabilize the emulsion by preventing the fat droplets from coalescing, ensuring that they remain dispersed in the aqueous environment of the digestive tract. This stabilization is essential for efficient fat digestion and absorption.