Carbohydrase, Protease, Lipase in Digestion

Carbohydrases are enzymes that break down carbohydrates into simple sugars. They aid in the digestion of starchy foods like bread and pasta. Examples include amylase and maltase.
Amylase, a particular type of carbohydrase, starts functioning in the mouth where it is produced by the salivary glands. It also operates in the small intestine, where it is produced by the pancreas.
Proteases are responsible for breaking down proteins into amino acids, which can then be absorbed into the bloodstream via the small intestine.
The stomach manufactures a type of protease called pepsin. It operates in the acidic environment of the stomach. The pancreas also produces proteases that work in the small intestine.
Lipases break down fats and oils into glycerol and fatty acids. They do their job in the small intestine where they are produced by the pancreas.
Enzymes function best at specific pH levels. Stomach enzymes, like pepsin (a protease), work best in acidic conditions, whereas enzymes in the small intestine (like amylase, maltase, and lipases) work best in alkaline/neutral conditions.
The surface area for absorption in the small intestine is increased by villi, tiny folds on the intestinal wall. This allows for the efficient absorption of simple sugars, amino acids, glycerol, and fatty acids into the bloodstream.
The digestion of carbohydrates, proteins, and fats is a step-by-step process, requiring various enzymes at different stages of the digestive system to break them down into molecules small enough to be absorbed into the bloodstream.