a salt of bile acid and a base; functions as an emulsifier of lipids and fatty acids
a compound formed by replacing hydrogen in an acid by a metal (or a radical that acts like a metal)
white crystalline form of especially sodium chloride used to season and preserve food
a digestive juice secreted by the liver and stored in the gallbladder; aids in the digestion of fats
the taste experience when common salt is taken into the mouth
