The chemical digestion in the small intestine of carbohydrates and proteins was shown to completion. The chemical structure of lipids was shown, as well as the inability of lipids to dissolve in water. Emulsions and emulsifying agents were explained, along with the fact that for the lipase enzyme to work, the fat must be in water. The action of bile from the liver and gall bladder was discussed, as an emulsifying agent. Diagrams and photos of villi were used to show the increase in surface area and increased absorption into the blood of the digested nutrients