Ptyalin

* Meat-eaters: have acid saliva with no enzyme ptyalin to pre-digest grains ❋ Unknown (2009)

As the sign put it at the booth for Dogfish Head -- Delaware's ever-experimental and envelope-pushing brewery -- Chicha is "a traditional Peruvian corn beer brewed with molle tree seeds, strawberries, and organic purple corn that we chewed to allow the ptyalin enzyme in our saliva [to] convert starch into sugar pre-boil." ❋ Unknown (2009)

Herbivores: have alkaline saliva with ptyalin to pre-digest grains ❋ Unknown (2009)

Humans: have alkaline saliva with ptyalin to pre-digest grains ❋ Unknown (2009)

It is an equally well-established fact of science that when we chew a piece of bread or potato or any other carbohydrate/starch, ptyalin and other alkaline juices are immediately secreted into the food by the saliva in the mouth. ❋ Daniel Reid (1989)

Therefore, if you consume oranges, lemons and other acid fruits, or acids such as vinegar, along with starch, no ptyalin is secreted in the mouth to initiate the first stage of starch digestion. ❋ Daniel Reid (1989)

It has been established that, when sugar enters the mouth along with starch, the saliva secreted during mastication contains no ptyalin, thereby sabatoging starch digestion before it reaches the stomach. ❋ Daniel Reid (1989)

This applies especially to carbohydrates, which require initial digestion by the alkaline ptyalin enzyme in the saliva of the mouth. ❋ Daniel Reid (1989)

Any acid food taken together with starch suspends secretion of ptyalin, a biochemical fact of life upon which all physicians agree. ❋ Daniel Reid (1989)

A mouthful of fluid taken along with a bite of starch dilutes the salivary secretions so much that the starch hits the stomach with insufficient infusions of the alkaline ptyalin enzyme, permitting the starch to ferment instead of digest in the stomach. ❋ Daniel Reid (1989)

Because it is absorbed in the body directly (soluble), it is separated from other carbohydrates (starches) which require degestive reactions, starting in the mouth with the action of the enzyme, ptyalin, in the saliva. ❋ Unknown (1980)

Mechanical (chewing) and chemical (ptyalin in saliva) breakdown is necessary for hydrolysis of carbohydrates. ❋ Unknown (1980)

The diastase of the malt has the same action on starch as the ptyalin in the saliva. ❋ A. W. Duncan (N/A)

Amylopsin is much more powerful and rapid than the ptyalin of the saliva, especially on uncooked starch. ❋ A. W. Duncan (N/A)

It is alkaline and contains a ferment called ptyalin. ❋ A. W. Duncan (N/A)

Digestion starts in the mouth when food is mixed with ptyalin, an enzyme secreted by the salivary glands. ❋ Isabel Moser (N/A)

_ The action of ptyalin is very rapid, and if these drinks are sipped slowly, so as to be thoroughly mixed with saliva, a considerable portion of starch may be changed to sugar before reaching the intestines. ❋ L. O. Kleber (N/A)

Though many azotized substances in a state of decomposition exert a similar agency, yet it is possessed by _ptyalin_ in a much greater degree. ❋ Various (N/A)

The saliva owes its peculiarity to one of its components, called _ptyalin_. ❋ Various (N/A)

We are not certain that nicotin ruins ptyalin; we are certain that the functions of other organs are vicarious of those of the salivary glands. ❋ Various (N/A)