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

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

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.

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 : Starch

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

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.

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

Which one of the following forms the base of vegetable fibres? (1) Cellulose (2) Proteins (3) Fats (4) Oils

Description : Which one of the following forms the base of vegetable fibres? (1) Cellulose (2) Proteins (3) Fats (4) Oils

Last Answer : (1) Cellulose Explanation: The principal chemical component of vegetable fibers is cellulose, with varying amounts of lignin and hemicelluloses also usually present; thus, the fibers are also ... bagasse, and banana. Vegetable fibers are usually stiffer but less tough than synthetic fibers.

Which one of the following forms the base of vegetable fibres? (1) Cellulose (2) Proteins (3) Fats (4) Oils

Description : Which one of the following forms the base of vegetable fibres? (1) Cellulose (2) Proteins (3) Fats (4) Oils

Last Answer : Cellulose

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.

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.

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

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

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

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.

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

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

Last Answer : Saliva is a watery fluid secreted by the salivary glands in the mouth. The digestive functions of saliva include moistening food, and helping to create a food bolus, so it can be swallowed easily. Saliva contains the enzyme amylase that breaks some starches down into maltose and dextrin.

The saliva pH is approximately 6.8. It is thus a slightly acid pH. Saliva lubricates the food bolus and initiates the enzymatic extracellular digestion of food. It also works as a buffer for the mouth pH and it has an important role of having IgA antibodies (also present in tears, colostrum, mother’s milk and in the mucosae of the intestine and airways) that protect the organism against pathogens.

Description : The saliva pH is approximately 6.8. It is thus a slightly acid pH. Saliva lubricates the food bolus and initiates the enzymatic extracellular digestion of food. It also works as a buffer for the ... 's milk and in the mucosae of the intestine and airways) that protect the organism against pathogens.

Last Answer : What is the salivary digestive enzyme? Which type of food does it digest and into which smaller molecules does it transform the food?

Enzymes (a protein) are catalysts found in organisms. Its efficiency of catalysing a reaction is due to its capacity to lower the activation energy of the reaction. The enzyme ptyalin used for food digestion is present in (A) Blood (B) Saliva (C) Intestine (D) Gland

Description : Enzymes (a protein) are catalysts found in organisms. Its efficiency of catalysing a reaction is due to its capacity to lower the activation energy of the reaction. The enzyme ptyalin used for food digestion is present in (A) Blood (B) Saliva (C) Intestine (D) Gland

Last Answer : (B) Saliva

Saliva help digestion of

Description : Saliva help digestion of

Last Answer : Fat

Dietary fibres are rich in (A) Cellulose (B) Glycogen (C) Starch (D) Proteoglycans

Description : Dietary fibres are rich in (A) Cellulose (B) Glycogen (C) Starch (D) Proteoglycans

Last Answer : Answer : A

Chemically finger nails are made up of ------? A. Carbohydrate B. Fats C. protein (Answer) D. Starch

Description : Chemically finger nails are made up of ------? A. Carbohydrate B. Fats C. protein (Answer) D. Starch

Last Answer : C. protein (Answer)

Which one of the following pairs is mismatched? a. Protein - amino acids b. Nucleic acid - nucleotides c. Fats - glycogen d. Starch - glucose

Description : Which one of the following pairs is mismatched? a. Protein - amino acids b. Nucleic acid - nucleotides c. Fats - glycogen d. Starch - glucose

Last Answer : c. Fats - glycogen

Digestion of wood-base materials (for manufacture of pulp) is done to (A) Remove lignin (B) Produce long fibres (C) Prevent deterioration on storage (D) None of these

Description : Digestion of wood-base materials (for manufacture of pulp) is done to (A) Remove lignin (B) Produce long fibres (C) Prevent deterioration on storage (D) None of these

Last Answer : (A) Remove lignin

How does bile help in the digestion of fats? -Biology

Description : How does bile help in the digestion of fats? -Biology

Last Answer : answer:

Assertion `:` Emulsification is necessary for the digestion of fat. Reason `:` After fats are emulsified, the action of enzyme amylase gets significan

Description : Assertion `:` Emulsification is necessary for the digestion of fat. Reason `:` After fats are emulsified, the action of enzyme amylase gets significan

Last Answer : Assertion `:` Emulsification is necessary for the digestion of fat. Reason `:` After fats are emulsified ... D. If both Assertion & Reason are false.

Bile, an emulsifier liquid, is made by the liver and later stored within the gallbladder and released in the duodenum. Bile is composed of bile salts, cholesterol and bile pigments. Bile salts are detergents, amphiphilic molecules, i.e., molecules with a polar water-soluble portion and a non-polar fat-soluble portion. This feature allows bile salts to enclose fats inside water-soluble micelles in a process called emulsification for them to be in contact with intestinal lipases, enzymes that break fats into simpler fatty acids and glycerol. Digestion System - Image Diversity: gallbladder

Description : Bile, an emulsifier liquid, is made by the liver and later stored within the gallbladder and released in the duodenum. Bile is composed of bile salts, cholesterol and bile pigments. ... enzymes that break fats into simpler fatty acids and glycerol. Digestion System - Image Diversity: gallbladder

Last Answer : What is the adnexal organ of the digestive system in which bile is stored?

Emulsification is - (1) breaking fats into small globules (2) digestion of fats (3) absorption of fats (4) storage of fats

Description : Emulsification is - (1) breaking fats into small globules (2) digestion of fats (3) absorption of fats (4) storage of fats

Last Answer : (1) breaking fats into small globules Explanation: Emulsification is the breakdown of large fat globules into smaller, uniformly distributed particles. It is accomplished mainly by bile acids ... intestine. Emulsification is the first preparation of fat for chemical digestion by specific enzymes.

Emulsification is (1) breaking fats into small globules (2) digestion of fats (3) absorption of fats (4) storage of fats

Description : Emulsification is (1) breaking fats into small globules (2) digestion of fats (3) absorption of fats (4) storage of fats

Last Answer : breaking fats into small globules

(a) Draw a diagram to show the nutrition in Amoeba and label the parts used for this purpose. Mention any other purpose served by this part other than nutrition. (b) Name the glands associated with digestion of starch in human digestive tract and mention their role. (c) How is required pH maintained in the stomach and small intestine? -Biology

Description : (a) Draw a diagram to show the nutrition in Amoeba and label the parts used for this purpose. Mention any other purpose served by this part other than nutrition. (b) Name the glands associated ... mention their role. (c) How is required pH maintained in the stomach and small intestine? -Biology

Last Answer : Answer.(a) Pseudopodia serves the purpose of locomotion apart from nutrition. (b) The salivary gland is associated with digestion of starch in human digestive tract. It secretes saliva which contains ... juice from liver makes the food alkaline in small intestine for the pancreatic enzymes to act.

The end product of the digestion of starch in the alimentary canal is — (1) glucose (2) galactose (3) maltose (4) isomaltose

Description : The end product of the digestion of starch in the alimentary canal is — (1) glucose (2) galactose (3) maltose (4) isomaltose

Last Answer : (1) glucose Explanation: Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. Sugar from molasses or sugarcane, fruits or starch is first converted to glucose and fructose in presence of an enzyme called invertase.'

Which one of the following statements is true regarding digestion and absorption of food in humans? (a) Fructose and amino acids are absorbed through intestinal mucosa with the help of carrier ions like Na+. (b) Chylomicrons are small lipoprotein particles that are transported from intestine into blood capillaries. (c) About 60% of starch is hydrolysed by salivary amylase in our mouth. (d) Oxyntic cells in our stomach secrete the proenzyme pepsinogen.

Description : Which one of the following statements is true regarding digestion and absorption of food in humans? (a) Fructose and amino acids are absorbed through intestinal mucosa with the help of carrier ions ... amylase in our mouth. (d) Oxyntic cells in our stomach secrete the proenzyme pepsinogen.

Last Answer : (a) Fructose and amino acids are absorbed through intestinal mucosa with the help of carrier ions like Na

Which of the following terms describes a gastric secretion that combines with vitamin B-12 so that it can be absorbed? a) Intrinsic factor Lack of intrinsic factor is a common finding in the aged patient. b) Amylase Amylase is an enzyme that aids in the digestion of starch. c) Pepsin Pepsin is a gastric enzyme important in protein digestion. d) Trypsin Trypsin is an enzyme that aids in the digestion of protein.

Description : Which of the following terms describes a gastric secretion that combines with vitamin B-12 so that it can be absorbed? a) Intrinsic factor Lack of intrinsic factor is a common finding in the aged ... in protein digestion. d) Trypsin Trypsin is an enzyme that aids in the digestion of protein.

Last Answer : a) Intrinsic factor Lack of intrinsic factor is a common finding in the aged patient.

The caecum in rabbit is considered to be concerned with the digestion of (a) Cellulose (b) Fat (c) Starch (d) Protein

Description : The caecum in rabbit is considered to be concerned with the digestion of (a) Cellulose (b) Fat (c) Starch (d) Protein

Last Answer : (a) Cellulose

Enzyme responsible for the digestion of starch in food of main is Present in (e) Salivary and gastric secretion. (b) Salivary and pancreatic secretion (c) Gastric and pancreatic secretion (d) Gastric and duodenal secretion

Description : Enzyme responsible for the digestion of starch in food of main is Present in (e) Salivary and gastric secretion. (b) Salivary and pancreatic secretion (c) Gastric and pancreatic secretion (d) Gastric and duodenal secretion

Last Answer : (b) Salivary and pancreatic secretion

Digestion of starch takes place in (D.P.M.T. 82) (a) stomach and duodenum (b) Buccal cavity duodenum (c) Buccal cavity and oesophagus (d) Duodenum only

Description : Digestion of starch takes place in (D.P.M.T. 82) (a) stomach and duodenum (b) Buccal cavity duodenum (c) Buccal cavity and oesophagus (d) Duodenum only

Last Answer : (b) Buccal cavity duodenum

The enzyme for starch digestion (a) Maltase (b) Invertase (c) Lipase (d) Amylase

Description : The enzyme for starch digestion (a) Maltase (b) Invertase (c) Lipase (d) Amylase

Last Answer : (d) Amylase

The end product of the digestion of starch in the alimentary canal is— (1) glucose (2) galactose (3) maltose (4) isomaltose

Description : The end product of the digestion of starch in the alimentary canal is— (1) glucose (2) galactose (3) maltose (4) isomaltose

Last Answer : glucose

Assertion :- Bile helps in emulsification of fats. Reason `:-` During emulsification fat is brokendown into fatty acid and glycerol.

Description : Assertion :- Bile helps in emulsification of fats. Reason `:-` During emulsification fat is brokendown into fatty acid and glycerol.

Last Answer : Assertion :- Bile helps in emulsification of fats. Reason `:-` During emulsification fat is brokendown ... D. If both Assertion & Reason are false.

What is an enzyme found in the mouth and small intestine that helps in the breakdown of starch to sugar?

Description : What is an enzyme found in the mouth and small intestine that helps in the breakdown of starch to sugar?

Last Answer : You may be referring to amylase.

Does anyone have any ideas for experiments I can do involving Food Chemistry (proteins, carbs, fats)?

Description : Does anyone have any ideas for experiments I can do involving Food Chemistry (proteins, carbs, fats)?

Last Answer : Brewing beer