Mechanical digestion
1. Saliva moistens and softens food. Water moistens the mouth and tastes. Saliva helps in chewing and swallowing food.
2. The taste buds of the tongue receive sensations from wet food. Then it is possible to understand the taste of food.
3. Mucin converts food into lubricators.
4. Saliva helps in chewing and swallowing food. Helps to neutralize acid and alkali.
5. Chloride present in saliva activates amylase.
6. Salivary bicarbonate acts as a buffer. It reduces the strength of mouth acid and prevents erosion of tooth enamel.
7. Salivary immunoglobulin acts as antibacterial.
8. Saliva cleans food debris from the teeth and maintains the sensitivity of the soft parts of the mouth.
Chemical digestion
1. The enzyme tyalin breaks down starch and glycogen into maltose, maltotriose and isomaltose.
2. Maltose is converted into glucose under the action of maltase enzyme.