The salt melts in your mouth and then you swallow it and your finished!
When a cracker is placed in the mouth, it is crunched by the teeth and mixed with saliva. The saliva starts breaking down the starches in the cracker, making it softer and releasing its flavor. Eventually, the cracker is swallowed and continues its journey through the digestive system.
The composed of a cracker before hitting the mouth is amylase. This is science.
Enzymes from your saliva bind to the cracker and begin the process of breaking down the cracker into smaller pieces to be used by your body as nutrition. These enzymes, though not very strong, speed the process of catabolism and effectively begin digestion.
If a tongue depressor was placed in your mouth, then your mouth had to be open in the first place.
because of the digestive system
As the student chews the plain cracker, saliva containing the enzyme amylase is secreted into the mouth, initiating the digestion of the starch in the cracker. The optimal pH for amylase in the mouth is around 6.7. The cracker is broken down into smaller starch molecules (substrate) by amylase, resulting in the production of maltose (product). The temperature in the mouth is around 37 degrees Celsius, which is ideal for the enzymatic activity of amylase. Holding the mush in their mouth allows for further enzymatic breakdown of the starch before swallowing.
in the mouth
The enzymes in the saliva help break down the starch in the cracker.
In the mouth with amylase enzymes found in saliva.
mouth( as in mouth to other people)
Neither it is placed in the bell