If you chew a piece of bread for long duration, it would begin to taste sweet. Choose thecorrect set of statements which explains the changes leading to this. a. Maltase isbreaking down maltose. b. Lipases are forming fatty acids. c. Amylase is breaking downstarch into smaller molecules. d. Glucose is being formed from fat. e. Chemical digestionis leading to the conversion of starch into maltose. f. Chemical digestion is leading to theconversion of starch into the glucose. g. Mixing of saliva thoroughly with food is done bytongue leading to the breakdown of starch.A. a, c, e & g onlyB. c, d, f & g onlyC. c, e & g onlyD. a, f & g only
Question
If you chew a piece of bread for long duration, it would begin to taste sweet. Choose thecorrect set of statements which explains the changes leading to this. a. Maltase isbreaking down maltose. b. Lipases are forming fatty acids. c. Amylase is breaking downstarch into smaller molecules. d. Glucose is being formed from fat. e. Chemical digestionis leading to the conversion of starch into maltose. f. Chemical digestion is leading to theconversion of starch into the glucose. g. Mixing of saliva thoroughly with food is done bytongue leading to the breakdown of starch.A. a, c, e & g onlyB. c, d, f & g onlyC. c, e & g onlyD. a, f & g only
Solution
The correct answer is C. c, e & g only.
Here's why:
c. Amylase is breaking down starch into smaller molecules. - This is correct. Amylase is an enzyme found in saliva that begins the process of breaking down starches in your mouth.
e. Chemical digestion is leading to the conversion of starch into maltose. - This is also correct. The amylase in your saliva breaks down the complex carbohydrate starch into the simpler carbohydrate maltose.
g. Mixing of saliva thoroughly with food is done by tongue leading to the breakdown of starch. - This is correct as well. The physical act of chewing mixes your food with your saliva, allowing the amylase in your saliva to start breaking down the starches in the bread.
The other statements are incorrect in the context of why bread starts to taste sweet when chewed for a long time.
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