In the small intestine, bile salts (exist in the bile that is secreted by the liver and temporarily stored in the gall bladder)emulsify fats. The bile salts lower the surface tension of the fats, that is, they reduce the attractive forces between the fat molecules. This causes the fats to break into tiny fat droplets suspended in water, forming an emulsion. Note that this is only a physical break-up of the fats; no chemical break-up of the fats has occurred yet. Emulsification increases the surface area to volume ratio of the fats, speeding up their digestions by lipase (both pancreatic lipase and intestinal lipase) to fatty acids and glycerol.
Proteins are the last to be digested. Fats and sugars are among the first. carbohydrates get digested in the mouth by saliva then the proteins in the stomach by an enzyme called pepsin then fats in the very beginning of the small intestine by an enzyme created by the liver and stored in the gall bladder that enzyme is called bile
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