11. From the functions below, select the function of saliva.
a. Keeps the food from becoming moist.
b. Moistens food and makes it easier to swallow.
c. Prevents any digestion of food until it reaches the stomach.
d. Aids in the digestion of cellulose.
12. From the purposes below, select the purpose of trypsin.
a. Forms proteins from amino acids.
b. Breaks down proteins to fats.
c. Hydrolyzes starches.
d. Splits whole and partially digested proteins into amino acids and polypeptides.
13. From the end products of digestion below, select the end product(s) of the
digestion of fats.
a. Simple sugars.
b. Fatty acids and glycerol.
c. Amino acids.
14. Select, from the substances listed below, the substance primarily absorbed in the