Q.Match column I with column II
Column I:

1. Bilirubin and biliverdin → (ii) Bile Bilirubin and biliverdin are the two bile pigments, formed from the breakdown of haemoglobin of worn-out red blood cells in the liver, and are excreted as components of bile.
2. Hydrolysis of starch → (iv) Amylases Starch, a polysaccharide, is broken down into the disaccharide maltose by amylase enzymes — salivary amylase (ptyalin) begins the job in the mouth, and pancreatic amylase completes it in the small intestine.
3. Digestion of fat → (iii) Lipases Triglycerides (fats) are hydrolysed into fatty acids, glycerol, and mono-/di-glycerides by lipase enzymes acting at different points in the gut — gastric lipase (weakly, in the stomach), pancreatic lipase and intestinal lipase (mainly in the small intestine, after bile-salt emulsification).
4. Salivary gland → (i) Parotid Of the three pairs of salivary glands in humans (parotid, sub-maxillary/submandibular, and sublingual), the parotid is the largest, located just below and in front of each ear.
   ✓Final answer

   (a)–(ii) Bile (b)–(iv) Amylases (c)–(iii) Lipases (d)–(i) Parotid

Match each Column I term to its category: pigments → the secretion that carries them (bile); an enzyme action → the enzyme class that performs it (amylase for starch, lipase for fat); a gland name → its identity among the named salivary glands (parotid).

• Mixing up amylase (acts on carbohydrates) with lipase (acts on fats) since both are digestive enzyme classes.
• Not recognising "parotid" as a specific salivary gland and instead trying to match it with a duct or secretion.