Which liver secretion helps emulsify fats for absorption?

Bile is the correct answer because it is a digestive fluid produced by the liver that plays a crucial role in the emulsification of fats. Emulsification is the process of breaking down large fat globules into smaller droplets, which increases the surface area available for enzymes to act on, thereby facilitating better digestion and absorption of fats in the intestine.

Bile contains bile salts, which are amphipathic molecules that have both hydrophilic and hydrophobic properties. This allows them to interact with both water and fats, effectively surrounding fat molecules and breaking them apart. The emulsification process is essential for the proper absorption of dietary lipids, making bile a vital component in the digestion of fats.

The other options do not serve the same function in fat digestion. Saliva aids in the initial breakdown of carbohydrates and moistening of food, but it does not emulsify fats. Insulin is a hormone involved in glucose metabolism and does not have a direct role in fat emulsification. Pancreatic juice contains enzymes that further digest proteins, carbohydrates, and fats but does not specifically emulsify fats like bile does.