Final answer:
Shaking heavy cream causes the fat globules to coalesce and form a soft solid, continuing the process separates the fat to create butter and buttermilk. This is similar to the role of bile in digestion and the creation of emulsions such as mayonnaise.
Step-by-step explanation:
Shaking heavy cream physically transforms it from a liquid into a soft solid due to the process known as emulsification. During this process, the fat globules in the cream are agitated and they coalesce to form larger globules. This initially forms whipped cream as air is incorporated. If shaking continues, the fat globules eventually clump together enough to separate from the liquid, resulting in butter and buttermilk. In the context of ice cream production, shaking a bag with a mixture surrounded by ice facilitates the transfer of thermal energy, causing a phase change as the mixture loses heat to its colder surroundings and turns from liquid to solid.
In biology, this is analogous to how bile works during digestion, breaking up fat into smaller droplets, increasing the surface area for enzyme action. Similarly, when creating mayonnaise, an emulsion is created by shaking oil and vinegar with emulsifying agents found in egg yolks.