Campbell Biology (11th Edition)

Published by Pearson
ISBN 10: 0-13409-341-0
ISBN 13: 978-0-13409-341-3

Chapter 41 - 41.3 - Concept Check - Page 909: 2


The presence of amylase in saliva could assist in our ability to taste. Specifically, this could help make foods that are high in energy taste particularly good.

Work Step by Step

Amylase breaks down starches into simple sugars. Carbohydrates are one of the more high energy food sources, and from an evolutionary perspective being able to seek them out or eat more of them would be advantageous.
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