The first step of chemical digestion starts in the mouth. Saliva, the fluid released by the salivary glands in the mouth, contains an enzyme that breakdowns food starch and turns it into simple sugars. This enzyme is called amylase or also known as alpha-amylase or ptyalin.
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Taste bud receptors if not stimulated are normally polarized. With the presence of the food, chemicals from the food bind with the cell protein which depolarized the cell membrane receptor. Depolarization will lead into the propagation of electric impulse. This will lead into the creation of sensory impulse. The larger number of the chemicals in the food will lead into a stronger impulse.
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