Broiling is a cooking process which involves the use of very high heat for a short period of time. In addition to producing food quickly, broiling is also used for low fat cooking. As a general rule of thumb, thinner cuts of meat are more suitable for broiling, to ensure that the meat is cooked all the way through.Meat, poultry, vegetables, and seafood can all be broiled. There are two different types of broiling.One involves cooking the food in an oven which is set to a âbroilâ setting. The other is called pan broiling, and it takes places on the stovetop using dry, high heat.n addition to producing food quickly, broiling is also used for low fat cooking. As a general rule of thumb, thinner cuts of meat are more suitable for broiling, to ensure that the meat is cooked all the way through. Meat, poultry, vegetables, and seafood can all be broiled.
Secretion of Bile and the Role of Bile Acids In Digestion. Bile is a complex fluid containing water, electrolytes and a battery of organic molecules including bile acids, cholesterol, phospholipids and bilirubin that flows through the biliary tract into the small intestine. There are two fundamentally important functions of bile in all species: 1  Bile contains bile acids, which are critical for digestion and absorption of fats and fat-soluble vitamins in the small intestine.
Bile Production. One of the main functions of the liver is the production of bile. Bile is important for the digestion of fats. Fats are primarily oily and hydrophobic, which means they don't dissolve well in water or water-based solutions.ile Production. One of the main functions of the liver is the production of bile. Bile is important for the digestion of fats. Fats are primarily oily and hydrophobic, which means they don't dissolve well in water or water-based solutions.