Q51 of 79 Page 54

What is the significance of emulsification of fats?

Emulsification is the process of breaking down of the large fat molecule into smaller molecule and make them water soluble. Thus, it becomes easy for the related enzyme to digest the fat.


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Why is small intestine in herbivores longer than in carnivores?

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What will happen if mucus is not secreted by the gastric glands?

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Why does absorption of digested food occur mainly in the small intestine?

 53

Match Group (A) with Group (B)























A



B



(a) Autotrophic nutrition



(i) Leech



(b) Heterotrophic nutrition



(ii) Paramecium



(c) Parasitic nutrition



(iii) Deer



(d) Digestion in food vacuoles



(iv) Green plants