Saliva changes starch into sugar. This is why, when you let a cracker sit in your mouth, it starts to turn sweet. The enzyme in saliva that does this is called amylase.
Cornstarch is broken down by salivary amylase, an enzyme in saliva that breaks starches down into their smaller sugar components to begin the digestion process.
Saliva breaks down all food ( I think), it makes the food moist so its easier to swallow. There is no specific food that it will break down and the rest it won't. Look on BBC Bitesize as well.. it helps
Saliva contains an enzyme called salivary amylase which acts upon the food and breaks it into simpler substances for better digestion.
Becz,(chips/potato)sugar digestion start earlier from mouth by saliva than the protien &fat digestion in intestine.body utilies food source in the order of sugar>fat>protien
The non secretion of saliva would affect the digestion of food because the salivary glands secrete more than just saliva.. they secrete enzymes like salivary amylase which breaks down starch into sugar.. and the saliva also holds he food together and makes it easier for the food to move down the food pipe. IF ANY OF THE MT PPL ARE LOOKING AT THIS.. THIS IS SOMEONE FROM XVAC..:)
Enzymes in saliva, combined with chewing, break down the starches in food.
it contains enzymes which break the starch down to sugar
It chew food in to small pieces and adds saliva for digestion. The process of digestion is to take large food particles and break them down into small food particles. Chewing mechanically reduces the size of the food particles. The saliva helps breaks down starch into sugar.
sugar
Benedict's solution changes colors (blue to green to yellow to orange to red) in the presence of "reducing" sugars, which are not normally present in saliva. An interesting experiment, however, is testing table sugar with Benedict's solution. Table sugar is a glucose sugar joined to a fructose sugar, so they cannot react with the Benedict's solution and no color change occurs. Put table sugar in your mouth for a few moments, and then test the saliva. Now the Benedict's solution will react! (The reason: saliva has an enzyme, amylase, which breaks the glucose and fructose apart so that they can react to the Benedict's.)
AMYLASE is a saliva that breaks into starch, releasing sugar