A substance causing fats to mix with water; containing molecules with a non-polar end and a polar end

GENERAL PHYSIOLOGY

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Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]

A	Emulsifiers
B	Saturated fatty acids
C	Phospholipids
D	Steroids

Explanation:

Detailed explanation-1: -A type of surfactant (see Sidebar), emulsifiers contain both a hydrophilic (water-loving, or polar) head group and a hydrophobic (oil-loving, or nonpolar) tail.

Detailed explanation-2: -The hydrophilic end of the emulsifier molecule is attracted to the water and the hydrophobic end is attracted to the fat/oil. By vigorously mixing the emulsifier with the water and fat/oil, a stable emulsion can be made. Commonly used emulsifiers include egg yolk, or mustard.

Detailed explanation-3: -What are emulsifiers? Emulsifiers are surface active molecules (surfactants), which lie at the water-fat interface since each molecule of an emulsifier contains a hydrophilic (water loving) portion and a lypophilic (oil loving) portion.

Detailed explanation-4: -Lecithin is suggested as the preferred emulsifier of oil-in-water emulsions in MRI as it shows a high stabilizing ability and remains invisible in MRI experiments. In addition, lecithin is suitable as an alternative means of adjusting relaxation times and ADC values of water.

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