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The saliva contains ptyalin, a ferment converting starch into sugar, and it also serves to moisten the food as it is ground up by the cheek teeth.— Text Book of Biology, Part 1: Vertebrata
In addition to these, however, it contains a small quantity of a peculiar organic substance, termed pepsin_, which in chemical composition, is very similar to ptyalin, although it is very different in its effects.— The People's Common Sense Medical Adviser in Plain English or, Medicine Simplified, 54th ed., One Million, Six Hundred and Fifty Thousand
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 Barley Water, 180 Calories 2 tablespoons pearl barley 1 quart cold water Wash barley, add cold water and let soak several hours or over night; in same water, boil gently over direct heat two hours, or in a double boiler steadily four hours, down to one pint if used for infant feeding, and to one cup for the adult.— The Suffrage Cook Book
The diastase of the malt has the same action on starch as the ptyalin in the saliva.— The Chemistry of Food and Nutrition
Digestion starts in the mouth when food is mixed with ptyalin, an enzyme secreted by the salivary glands.— How and When to Be Your Own Doctor
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