Amylase found in the saliva of pigs is of little nutritional importance because the time the food is present in the mouth is too little for this enzyme to successfully break down proteins. T or F
0
False.
Amylase is not an enzyme that breaks down proteins, it breaks down carbohydrates. It works by breaking down starch into smaller molecules, such as glucose, maltose, and maltotriose. So, although the time that food is present in the mouth of a pig may be short, any amount of amylase present in its saliva will help break down carbohydrates in the food, making them more easily digestible and therefore of some nutritional importance.
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