Question

If the chyme of a person who had orally consumed only starch as food is analyzed before it enters the duodenum, it will show the presence of
A. Dextrin and maltose
B. Maltose and glucose
C. Starch, dextrin and maltose
D. Starch, dextrin and glucose

Answer 1

Hint: You start to process carbohydrates the moment the food hits your mouth. The salivation discharged from your salivary organs soaks food as it is bitten. Saliva delivers a protein called amylase, which starts the breakdown cycle of the sugars in the starches you are eating. After the little bits of food are blended in with salivary amylase and other salivary juices, it is gulped and passed through the esophagus. This mixture enters the stomach where it is known as chyme.

Complete answer:
Salivation contains the compound, salivary amylase. This catalyst breaks the connections between the monomeric sugar units of disaccharides, oligosaccharides, and starches. The salivary amylase separates amylose and amylopectin into littler chains of glucose, called dextrins and maltose.
Dextrins are a white, yellow, or earthy colored powder that is halfway or completely water-solvent, yielding optically dynamic arrangements of low thickness. The vast majority of them can be identified with iodine arrangement, giving a red tinge; one recognizes erythrodextrin (dextrin that colors red) and achrodextrin (giving no shading).
Dextrins can be created from starch utilizing compounds like amylases, as during processing in the human body and malting and pounding, or by applying dry warmth under acidic conditions (pyrolysis or cooking). Dextrins delivered by heat are otherwise called pyro dextrins.
Maltose (or malt sugar) is a middle in the intestinal assimilation (i.e., hydrolysis) of glycogen and starch, and is found in growing grains (and different plants and vegetables). Different maltose-containing syrups are utilized in the preparation, heating, soda pop, canning, ice cream parlor, and other food ventures.
So, the correct answer is “Option C”.

Additional Information:
Starch separates into shorter glucose chains. This cycle begins in the mouth with salivary amylase. The cycle eases back in the stomach and afterward goes into overdrive in the small digestive organs. The short glucose fastens are broken to maltose and afterward to glucose.

Note:
Carbohydrates are the first biomolecules to be processed. The starch in food is followed up on by salivary amylase called ptyalin. Ptyalin parts dietary starch into limited dextrin and maltose. All the starch in the diet is not followed up on by salivary amylase and remaining is processed in the digestive tract. The amylase is inactivated in the stomach because of low pH. Thus, the chyme of an individual who has expended just starch will show dextrin, maltose, and starch.