Amylase is a digestive enzyme present in the saliva secreted by salivary glands and secreted by the pancreas. This enzyme acts in a neutral medium at pH 7. Amylase converts carbohydrates to maltose. Pepin performs the digestive function in acidic medium and trypsin in alkaline medium. Therefore, amylase is active at neutral pH 7.
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.