Saliva helps in the digestion of : (1) Fats (2) Starch (3) Proteins (4) Vitamins

Saliva helps in the digestion of : (1) Fats (2) Starch (3) Proteins (4) Vitamins
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Saliva helps in the digestion of - (1) Fats (2) Starch (3) Proteins (4) Vitamins

Description : Saliva helps in the digestion of - (1) Fats (2) Starch (3) Proteins (4) Vitamins

Last Answer : (2) Starch Explanation: Produced in salivary glands, saliva is 98% water, but it contains many important substances, including electrolytes, mucus, antibacterial compounds and various enzymes. The digestive ... . Thus, digestion of food occurs within the mouth, even before food reaches the stomach.

The saliva helps in the digestion of – (1) Proteins (2) Starch (3) Fibres (4) Fats

Description : The saliva helps in the digestion of – (1) Proteins (2) Starch (3) Fibres (4) Fats

Last Answer : (2) Starch Explanation: Amylase enzymes secreted in saliva help break down starches into simpler sugar molecules that can be absorbed into the bloodstream. In this way, amylase activity influences blood glucose levels, which need to be maintained within an optimal range for good health.

The saliva helps in the digestion of (1) Proteins (2) Starch (3) Fibres (4) Fats

Description : The saliva helps in the digestion of (1) Proteins (2) Starch (3) Fibres (4) Fats

Last Answer : Starch

The saliva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Description : The saliva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Last Answer : (2) Starch Explanation: The enzymes found in saliva are essential in beginning the process of digestion of dietary starches and fats. These enzymes also play a role in breaking down food particles entrapped within dental crevices, protecting teeth from bacterial decay.

Only two of the following Statements accurately describe what happens in the mouth. 1. 2. 3. 4. Amylase breaks down large starch molecules into smaller maltose molecules. Chewing increases the surface area of food for digestion. Saliva emulsifies fats into smaller droplets. Teeth breakup large insoluble molecules into smaller soluble molecules which statements are correct? (a) 1 and 2 (b) 2 and 3 (c) 3 and 4 (d) 1 and 4

Description : Only two of the following Statements accurately describe what happens in the mouth. 1. 2. 3. 4. Amylase breaks down large starch molecules into smaller maltose molecules. Chewing increases the surface area of food for digestion. Saliva emulsifies ... ? (a) 1 and 2 (b) 2 and 3 (c) 3 and 4 (d) 1 and 4

Last Answer : (a) 1 and 2

Which category of compound is most concentrated energy source? (1) Fats (2) Starch (3) Proteins (4) Vitamins

Description : Which category of compound is most concentrated energy source? (1) Fats (2) Starch (3) Proteins (4) Vitamins

Last Answer : (1) Fats Explanation: Fat is the most concentrated source of food energy. Fat that is liquid at room temperature is called an oil.

The sailva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Description : The sailva secreted in the mouth digests (1) Proteins (2) Starch (3) Fats (4) Vitamins

Last Answer : Starch

Amino acids are a product of the digestion of _____ A. Carbohydrates B. Fats C. Vitamins D. Proteins

Description : Amino acids are a product of the digestion of _____ A. Carbohydrates B. Fats C. Vitamins D. Proteins

Last Answer : ANSWER: D

The saliva helps in the digestion of which thing? -Do You Know?

Description : The saliva helps in the digestion of which thing? -Do You Know?

Last Answer : answer:

1. ‘Meghanath Saha’ award is given for outstanding contribution in which field? 2. Who wrote the book ‘Algebra of Infinite Justice’? 3. The saliva helps in the digestion of which thing? 4. What is Oolong tea? 5. Who earned the title of a 'Liberator' ?

Description : 1. Meghanath Saha' award is given for outstanding contribution in which field? 2. Who wrote the book Algebra of Infinite Justice'? 3. The saliva helps in the digestion of which thing? 4 ... the busiest oceanic trade route? 20. Which Muslim emperor was attracted by the beauty of Queen Padmini ?

Last Answer : Answer : 1. Science 2. Arundhati Roy 3. Starch 4. A variety of tea cultivated in Taiwan 5. Ashoka 6. Madras 7. Remains unaltered 8. Profession Tax 9. Compressional movement 10. Chalukyas 11. ... . Citric acid 17. As National Youth Day 18. Sales Tax 19. North Atlantic route 20. Alauddin Khilji

Iodine solution is used to test the presence of – (1) Sugar (2) Proteins (3) Starch (4) Fats

Description : Iodine solution is used to test the presence of – (1) Sugar (2) Proteins (3) Starch (4) Fats

Last Answer : (3) Starch Explanation: Iodine solution is used to test the presence of starch.

What role does enzyme pepsin play? (1) It converts fats into acids (2) If converts fats into glycerol (3) It converts proteins into peptones (4) It converts starch into sugar

Description : What role does enzyme pepsin play? (1) It converts fats into acids (2) If converts fats into glycerol (3) It converts proteins into peptones (4) It converts starch into sugar

Last Answer : (3) It converts proteins into peptones Explanation: Pepsin is an endopeptidase that breaks down proteins into peptone and polypeptides. If is produced in the stomach and is one of the main digestive enzymes.

Which one of the following is the correct matching of the site of action on the given substrate, the enzyme acting upon it and the end product? (a) Small intestine : Proteins Pepsin  →  Amino acids (b) Stomach : Fats Lipase  →  Micelles (c) Duodenum : Triglycerides Trypsin  →  Monoglycerides (d) Small intestine : Starch α-Amylase  →  Disaccharide (maltose)

Description : Which one of the following is the correct matching of the site of action on the given substrate, the enzyme acting upon it and the end product? (a) Small intestine : Proteins Pepsin  →  ... Trypsin  →  Monoglycerides (d) Small intestine : Starch α-Amylase  →  Disaccharide (maltose)

Last Answer : (d) Small intestine : Starch α-Amylase  →  Disaccharide

Iodine solution is used to test the presence of (1) Sugar (2) Proteins (3) Starch (4) Fats

Description : Iodine solution is used to test the presence of (1) Sugar (2) Proteins (3) Starch (4) Fats

Last Answer : Starch

By generally dividing food into carbohydrates, fats and proteins and considering the digestive process until the pylorus (exit of stomach), which of these mentioned types of food have already undergone chemical digestion?

Description : By generally dividing food into carbohydrates, fats and proteins and considering the digestive process until the pylorus (exit of stomach), which of these mentioned types of food have already undergone chemical digestion?

Last Answer : Until the exit of the stomach, carbohydrates, in the mouth, and proteins, in the stomach, have already undergone chemical breaking by digestive enzymes. Carbohydrates have suffered action of the salivary ... of the gastric juice. Fats, until reaching the duodenum, do not undergo chemical digestion.

The site where complete digestion of carbohydrates, proteins and fats takes place is called – (1) Liver (2) Stomach (3) Large Intestine (4) Small Intestine

Description : The site where complete digestion of carbohydrates, proteins and fats takes place is called – (1) Liver (2) Stomach (3) Large Intestine (4) Small Intestine

Last Answer : (4) Small Intestine Explanation: The small intestine is the site of the complete digestion of carbohydrates, proteins and fats. It receives the secretions of the liver and pancreas for this purpose.

Trypsin is related with the digestion of (a) Carbohydrate (b) Proteins (c) Fats (d) None of these

Description : Trypsin is related with the digestion of (a) Carbohydrate (b) Proteins (c) Fats (d) None of these

Last Answer : (b) Proteins

The maximum specific dynamic action of food stuff is exerted by (A) carbohydrates (B) fats (C) proteins (D) vitamins

Description : The maximum specific dynamic action of food stuff is exerted by (A) carbohydrates (B) fats (C) proteins (D) vitamins

Last Answer : Answer : C

The proximate principles of diet are (A) Vitamins and minerals (B) Proteins (C) Carbohydrates and fats (D) Carbohydrates, fats and proteins

Description : The proximate principles of diet are (A) Vitamins and minerals (B) Proteins (C) Carbohydrates and fats (D) Carbohydrates, fats and proteins

Last Answer : Answer : D

The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Description : The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Last Answer : ANSWER: B

The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Description : The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Last Answer : ANSWER: B

The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Description : The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Last Answer : ANSWER: B

The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Description : The muscles, tissues and blood all are made up of _____. A. Fats B. Proteins C. Vitamins D. Carbohydrates

Last Answer : ANSWER: B

Heart patients should avoid taking excess of (a) Proteins (b) Fats (c) Vitamins (d) Carbohydrates

Description : Heart patients should avoid taking excess of (a) Proteins (b) Fats (c) Vitamins (d) Carbohydrates

Last Answer : Ans:(b)

During processing and cooking which part of food is mostly destroyed? (a) Proteins (b) Vitamins (c) Carbohydrates (d) Fats

Description : During processing and cooking which part of food is mostly destroyed? (a) Proteins (b) Vitamins (c) Carbohydrates (d) Fats

Last Answer : Ans:(a)

While cooking food, the compounds lost to the maximum extent are (a) fats (b) carbohydrates (c) proteins (d) vitamins

Description : While cooking food, the compounds lost to the maximum extent are (a) fats (b) carbohydrates (c) proteins (d) vitamins

Last Answer : Ans:(d)

Pulses are a good source of (a) Carbohydrates (b) Fats (c) Proteins (d) Vitamins

Description : Pulses are a good source of (a) Carbohydrates (b) Fats (c) Proteins (d) Vitamins

Last Answer : Ans:(c)

'Antibodies', which protect our body from infections, are which type of compounds? (1) Carbohydrates (2) Fats (3) Proteins (4) Vitamins

Description : 'Antibodies', which protect our body from infections, are which type of compounds? (1) Carbohydrates (2) Fats (3) Proteins (4) Vitamins

Last Answer : (3) Proteins Explanation: Antibodies are large Y-shaped proteins that are produced mainly by plasma cells that is used by the immune system to neutralize pathogens such as bacteria and viruses.

Pulses are a good source of – (1) Carbohydrates (2) Vitamins (3) Proteins (4) Fats

Description : Pulses are a good source of – (1) Carbohydrates (2) Vitamins (3) Proteins (4) Fats

Last Answer : (3) Proteins Explanation: Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. While pulses are generally high in protein, and ... of that protein is also high, they are often relatively poor in the essential amino acid methionine.

'Antibodies', which protect our body from infections, are which type of compounds? (1) Carbohydrates (2) Fats (3) Proteins (4) Vitamins

Description : 'Antibodies', which protect our body from infections, are which type of compounds? (1) Carbohydrates (2) Fats (3) Proteins (4) Vitamins

Last Answer : (3) Proteins Explanation: Antibodies are large Y-shaped proteins that are produced mainly by plasma cells that is used by the immune system to neutralize pathogens such as bacteria and viruses.

Which of the following does not provide any energy? (1) Fats (2) Proteins (3) Vitamins (4) Carbohydrates

Description : Which of the following does not provide any energy? (1) Fats (2) Proteins (3) Vitamins (4) Carbohydrates

Last Answer : (3) Vitamins Explanation: Vitamins are organic micronutrients which do not yield energy, but rather help our bodies carry out necessary and important physiological processes. They are either water-soluble ( ... in urine) or fatsoluble (requires fat for absorption and are stored in fat tissue).

Which of the following is most important for growth of children upto the age of 14? (1) Proteins (2) Vitamins (3) Fats (4) Milk

Description : Which of the following is most important for growth of children upto the age of 14? (1) Proteins (2) Vitamins (3) Fats (4) Milk

Last Answer : (1) Proteins Explanation: Proteins are very important for children as they help their body grow. Proteins are the source of amino acids, which are the building blocks of your child's body. ... proteins produced by the body. As children grow, their immune system also keeps improving and maturing.

Besides carbohydrates, a major source of energy in our food is constituted by (1) Proteins (2) Fats (3) Minerals (4) Vitamins

Description : Besides carbohydrates, a major source of energy in our food is constituted by (1) Proteins (2) Fats (3) Minerals (4) Vitamins

Last Answer : (2) Fats Explanation: Fats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides, ft-jesters of ... pancreas. Examples of edible animal fats are lard, fish oil, butter/ghee and whale blubber.

Nitrogen is an essential constituent of all: (1) Fats (2) Proteins (3) Vitamins (4) Carbohydrates

Description : Nitrogen is an essential constituent of all: (1) Fats (2) Proteins (3) Vitamins (4) Carbohydrates

Last Answer : (2) Proteins Explanation: Nitrogen is a major constituent of all proteins, and thus of all living organisms. The deficiency of nitrogen causes yellowing of older leaves, stunted plants, ... purple colouration in shoot axis surface, wrinkling of cereal grains and inhibition of cell division.

Oranges are rich source of------? A. Carbohydrates B. Fats C. Proteins D. Vitamins (Answer)

Description : Oranges are rich source of------? A. Carbohydrates B. Fats C. Proteins D. Vitamins (Answer)

Last Answer : D. Vitamins (Answer)

Enzymes belong to the category of (A) Proteins (B) Carbohydrates (C) Vitamins (D) Fats

Description : Enzymes belong to the category of (A) Proteins (B) Carbohydrates (C) Vitamins (D) Fats

Last Answer : (A) Proteins

Which of the following have maximum calorific value? A.Carbohydrates B.Fats C.Proteins D.Vitamins

Description : Which of the following have maximum calorific value? A.Carbohydrates B.Fats C.Proteins D.Vitamins

Last Answer : A.Carbohydrates

Oranges are rich source of (1) Carbohydrates (2) Fats (3) Proteins (4) Vitamins

Description : Oranges are rich source of (1) Carbohydrates (2) Fats (3) Proteins (4) Vitamins

Last Answer : (4) Vitamins

Pulses are a good source of (1) Carbohydrates (2) Vitamins (3) Proteins (4) Fats

Description : Pulses are a good source of (1) Carbohydrates (2) Vitamins (3) Proteins (4) Fats

Last Answer : Proteins

Which of the following does not provide any energy? (1) Fats (2) Proteins (3) Vitamins (4) Carbohydrates

Description : Which of the following does not provide any energy? (1) Fats (2) Proteins (3) Vitamins (4) Carbohydrates

Last Answer : Vitamins

Besides carbohydrates, a major source of energy in our food is constituted by (1) Proteins (2) Fats (3) Minerals (4) Vitamins

Description : Besides carbohydrates, a major source of energy in our food is constituted by (1) Proteins (2) Fats (3) Minerals (4) Vitamins

Last Answer : Fats

Which of the following is most important for growth of children upto the age of 14? (1) Proteins (2) Vitamins (3) Fats (4) Milk

Description : Which of the following is most important for growth of children upto the age of 14? (1) Proteins (2) Vitamins (3) Fats (4) Milk

Last Answer : Proteins

Nitrogen is an essential constituent of all : (1) Fats (2) Proteins (3) Vitamins (4) Carbohydrates

Description : Nitrogen is an essential constituent of all : (1) Fats (2) Proteins (3) Vitamins (4) Carbohydrates

Last Answer : Proteins

Amino acids are the building blocks of (a) Vitamins (b) Starch (c) Proteins (d) Lipids

Description : Amino acids are the building blocks of (a) Vitamins (b) Starch (c) Proteins (d) Lipids

Last Answer : Ans:(c)

Do enzymes in saliva change starch into sugar?

Description : Do enzymes in saliva change starch into sugar?

Last Answer : Need answer

What does saliva have to break down starch?

Description : What does saliva have to break down starch?

Last Answer : Amylase is in salvia which begins to digest starch intodisaccharide maltose, a simple sugar.

What enzyme in saliva can break the chemical bond in starch?

Description : What enzyme in saliva can break the chemical bond in starch?

Last Answer : Need answer

An enzyme in saliva which hydrolyzes starch is (A) Pepsinogen (B) Chymotrysin (C) α-Amylase (D) Malate

Description : An enzyme in saliva which hydrolyzes starch is (A) Pepsinogen (B) Chymotrysin (C) α-Amylase (D) Malate

Last Answer : Answer : C

What is the role of saliva in the digestion of food? -Biology

Description : What is the role of saliva in the digestion of food? -Biology

Last Answer : When we eat something we like, our mouth ‘waters’. This is actually not only water, but also a fluid called saliva secreted by the salivary glands. Another aspect of the food we ... The food is mixed thoroughly with saliva and moved around the mouth while chewing by the muscular tongue.

What is the role of saliva in the digestion of food ? -Biology

Description : What is the role of saliva in the digestion of food ? -Biology

Last Answer : aliva contains salivary amylase enzyme that breaks down starch into sugars like maltose. Saliva keeps the mouth cavity clean and moistens the food that help in chewing and breaking down the big pieces of food into smaller ones.