Question

24 if you take a piece of white bread and chew it slowly for a long period of time, the flavor will become very sweet. this is due to the starch molecules in the bread being digested into smaller sugars that trigger a sweet sensation. which substance is responsible for this breakdown? multiple choice bicarbonate ions mucus salivary amylase pepsin

Explanation:

Salivary amylase is an enzyme in saliva. Enzymes are biological catalysts that speed up chemical reactions. In the mouth, salivary amylase acts on starch (a complex carbohydrate) and breaks it down into smaller sugars (such as maltose). Bicarbonate ions help in neutralizing acids. Mucus helps in lubricating food. Pepsin is an enzyme in the stomach that acts on proteins.

Answer:

Salivary amylase