Q.Salivary amylase (ptyalin), secreted into the buccal cavity, acts on cooked/boiled starch and converts it into

[!TLDR]

Salivary amylase (ptyalin) hydrolyses cooked starch to maltose.

[!ANSWER]

(b) Maltose

Salivary amylase (ptyalin), secreted by the three pairs of salivary glands, begins the digestion of cooked or boiled starch in the buccal cavity, breaking the long glucose chains partially down into the disaccharide maltose (and some shorter dextrin fragments) -- not all the way to free glucose. This action is only partial, since food spends only a short time in the mouth, and is halted altogether once the bolus reaches the acidic stomach; the maltose is only finally split into free glucose by the brush-border enzyme maltase in the small intestine.

[!ANSWER]

(b) Maltose

Recall that salivary amylase is a starch-splitting (not glucose-releasing) enzyme, and its direct product is the disaccharide maltose, not free monosaccharide.

Assuming salivary amylase releases free glucose directly -- it only reduces starch to maltose; final splitting to glucose is done later by intestinal maltase.