Q1. When we eat something we like, our mouth waters by a fluid called saliva. In this situation, which enzymes break starch into simple sugar?
- (a) Pepsin enzymes
- (b) Trypsin enzymes
- (c) Pancreatic enzymes
- (d) Amylase enzymes
Answer & solution
Answer: (d) Amylase enzymes
Digestion begins in the buccal cavity (mouth). The three pairs of salivary glands pour out saliva, which contains the enzyme salivary amylase, also called ptyalin. This enzyme breaks the complex carbohydrate starch into the simple sugar maltose, so about 30 per cent of starch digestion is finished before the food is even swallowed.
Saliva also moistens and lubricates the food so that the tongue can roll it into a bolus for easy swallowing. Saliva works best in a slightly alkaline to neutral medium (pH ≈ 6.8), and its action stops in the acidic stomach.
❌ Why the other options are incorrect
✗ Pepsin enzymes — secreted by the gastric glands of the stomach; pepsin digests proteins into peptones and works only in the acidic medium created by HCl.
✗ Trypsin enzymes — present in the pancreatic juice; trypsin acts on proteins in the alkaline medium of the small intestine, not on starch in the mouth.
✗ Pancreatic enzymes — these (pancreatic amylase, trypsin, lipase) act in the small intestine, not in the mouth where the question places the action.
📌 SSC & Railway Exam Facts
• Ptyalin is the salivary amylase of humans; starch → maltose.
• Largest gland of the human body — the liver; it secretes bile, which emulsifies fats.
• The pancreas is a mixed gland — it makes digestive juice as well as insulin.
• Most absorption of digested food occurs in the small intestine through finger-like villi.
• Stomach HCl kills germs and gives the acidic pH that pepsin needs; the mucus lining protects the stomach wall.