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Different food molecules require different enzymes in different conditions to be broken down effectively.

Protein, for example, is broken down quite easily at low pH, with the help of enzymes that operate at low pH. Producing these enzymes in saliva would be an inconvenient waste of time and energy, since the pH of saliva is not low enough for peptide hydrolysis (digestion of proteins) to take place anyway.

Saliva does contain an enzyme that breaks down lipids (fats), but this enzyme will not become very active until it reaches the stomach.

Amylase, which breaks down starch, works well in the conditions of the saliva, so it is sensible to introduce it here.

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16y ago

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