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A ball of triglycerides thinly coated with cholesterol, phospholipids, and proteins formed to carry absorbed dietary fat to body cells.
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Emulsifier
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Sterols
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Lipid
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Essential fatty acid
That's Correct!
It's Wrong!
The correct answer is "emulsifier". An emulsifier is a substance that helps to mix two immiscible substances, such as oil and water, by reducing the surface tension between them. In this context, the ball of triglycerides coated with cholesterol, phospholipids, and proteins acts as an emulsifier, allowing the absorption and transportation of dietary fat to body cells.
