In the previous deck, we looked at physical digestion. Now, we'll focus on chemical digestion. This is where enzymes get to work, breaking down large, insoluble food molecules into small, soluble molecules that are able to be absorbed into the bloodstream.

Let's start with carbohydrates. The enzyme amylase begins the digestion of starch, a large carbohydrate. Amylase breaks starch down into simpler reducing sugars, such as maltose. Amylase is produced in the salivary glands and the pancreas.