(a) (i) It sterilises food by killing pathogens and other microbes.
(ii) It has a pH of 2, which is perfect for entyaus such as pepsin to break down proteins as effectively as possible.
(iii) Helps emulsify food (digestion of protein and stimulates the pancreas to produce digestive enzymes and bile) and protects against harmful ‘ bacteria
(b) Breakdown of large gloubule fats into smaller fats droplets is known as emulsification.
(c) Trypsin is the enzyme secreted by the pancreas which aids in digestion of proteins.
