Bile

Q.

Regarding the assertion and reason; choose the correct option.

Assertion [A]: Bile has a significant role in digestion of fats

Reason [R]: Bile salts (Sodium taurocholate and sodium glycocholate) emulsify fats

1. Assertion [A] is True and Reason [R] is True but is not a correct explanation to [A].

2. Assertion [A] is True and Reason [R] is False

3. Reason [R] is True and Assertion [A] is False

4. Assertion [A] is True and Reason [R] is True and is a correct explanation to [A]

Q. Regarding Assertion (A) and Reason (R), select the right option
(A) Bile has no enzymes.
(R) Bile does not have any role in digestion.

1. If both (A) and (R) are true but (R) is not the correct explanation of (A)
2. If (A) is true, but (R) is false
3. If (A) and (R) are false
4. If both (A) and (R) are true and (R) is the correct explanation of (A)

Q. Bile salts help in

1. digestion of fat
2. digestion and absorption of fat
3. digestion of protein
4. digestion of protein and fat

Q. A young infant may be feeding entirely on mother's milk which is white in color but the stools which the infant passes out is quite yellowish. What is the yellow color due to?

1. Intestinal juice
2. Pancreatic juice poured into duodenum
3. Bile pigments passed through bile juice.
4. Undigested milk protein casein

Q. Bilirubin is a breakdown product of________

1. haemoglobin
2. haemopoetin
3. haematin
4. haemocyanin

Q. Burst the bubbles with the components of bile:

1. Bile salts
2. Amylase
3. Proteases
4. Bilirubin
5. Biliverdin
6. Ribonucleases
7. Cholesterol
8. Phospholipids

Q. What do you understand by the term emulsification?

1. Breakdown of proteins into amino acids
2. Formation of fats
3. Digestion of carbohydrates
4. Large lipids broken down into small lipid droplets

Q. Which of the following is important for the emulsification of fat?

1. Lecithin
2. Both a and b
3. Bile salts
4. Pancreatic lipase

Q. What do you understand by the term emulsification?

1. Formation of fats
2. Digestion of carbohydrates
3. Large lipids broken down into small lipid droplets
4. Breakdown of proteins into amino acids

Q. Which of the following is important for the emulsification of fat?

1. Pancreatic lipase
2. Both b and c
3. Bile salts
4. Trypsin