Action of Saliva on Starch

Q.

How can you prepare a dilute solution of iodine?

Q.

Name the enzyme present in saliva.

Q.

Enzyme ptyalin or salivary amylase present in the saliva gets activated by

1. Chloride ions present in saliva

2. Mastication of food

3. Hydrolysis of food by saliva

4. Starch present in the food

Q.

The enzyme that acts on starch in mouth.

Q.

The final product of fat digestion is fatty acid and alcohol.

1. True
2. False

Q.

Why does a bread piece taste sweeter, when you chew it?

Q. Saliva contains .......... enzyme which hydrolyses starch into ..................... .

1. Hydrolase, maltase
2. Amylase, maltose
3. Amylose, kinase
4. None of the above

Q.

If salivary amylase is lacking in saliva, which of the following events in the mouth cavity will be affected?

1. Proteins breaking down into amino acids

2. Starch breaking down into sugars

3. Fats breaking down into fatty acids and glycerol

4. Absorption of vitamins

Q.

V_max is best defined as:

1. Highest possible concentration of the substrate at which the reaction rate will be the highest

2. Highest possible substrate concentration that can bind to the enzymes

3. The point at which the reaction is saturated

4. All of the above

Q. Substrate for amylase enzyme is

1. Nucleic acid
2. Fat
3. Protein
4. Starch

Q. If you chew on a piece of bread long enough, it will begin to taste sweet because

1. maltase is breaking down maltose
2. lipases are forming fatty acids
3. amylase is breaking down starches to disaccharides
4. disaccharides are forming glucose.

Q. Starch is water soluble.

1. False
2. True

Q. Salivary amylase acts on the starch and converts them into disaccharides.

1. False
2. True

Q. How much saliva is normally produce every day?

Q. Fill in the blanks with appropriate words.
Digestion of ..........begins in the mouth.

Q.

Which of the following is false?

1. Fehling's solution is blue in color.

2. The starch solution turns blue on adding Fehling's solution to it.

3. Fehling's solution turns brick red in presence of saliva.

4. Fehling's solution helps in testing the action of saliva on starch.