Salivary Gland and Saliva

Q. Wharton's duct is associated with:

1. Sublingual salivary gland
2. Parotid salivary gland
3. Submaxillary salivary gland
4. Brunner's glands

Q. Salivary amylase hydrolyses

1. starch to maltose
2. maltose to glucose
3. fats to monoglycerides
4. peptones to dipeptides

Q. Mucus in saliva helps in converting the masticated food particles into a ________.

1. chyme
2. succus entericus
3. bolus
4. proteoses

Q. Briefly describe the structure of ear.

Q. Ptyalin of saliva acts in:

1. Slightly acidic medium
2. slightly alkaline medium
3. highly alkaline medium
4. all types of media

Q. The bacteria that we ingest along with food are killed by

1. Electrolytes
2. Lysozyme
3. Mucus
4. Salivary amylase

Q. Salivary amylase is activated by

1. ${\mathrm{Na}}^{+}$
2. $K^{+}$
3. ${{\mathrm{HCO}}_3}^{-}$
4. ${\mathrm{Cl}}^{-}$

Q. With reference to normal human beings, which of the following statements is not correct?

1. Human saliva is slightly alkaline
2. An adult may secrete 1-1.5 L of saliva per day
3. Saliva is secreted by six pairs of salivary glands in human beings
4. The salivary enzyme (ptayalin) breaks down cooked starch into maltose.

Q. What type of activity cannot be expected in oral cavity during digestion of starch?
(1) Formation of bolus
(2) Formation of monosaccharide
(3) Presence of electrolytes like K+, and HCO${}^{3-}$
(4) Presence of all the types of digestive amylases

1. 1, 2, 3, 4
2. 2, 4 only
3. 1, 3 only
4. 2 only

Q.

How are polysaccharides and disaccharides digested?

Q.

Salivary glands are absent

1. In lower jaw

2. Below the tongue

3. In cheeks

4. In upper jaw

Q. Match column I with column II.

Column I	Column II
(a) Bilirubin and biliverdin	(i) Parotid
(b) Hydrolysis of starch	(ii) Bile
(c) Digestion of fat	(iii) Lipases
(d) Salivary gland	(iv) Amylases

1. a- i, b- ii, c- iii, d- iv
2. a- ii, b- i, c- iv, d- iii
3. a- ii, b- iv, c- iii, d- i
4. a- iv, b- iii, c- ii, d- i