The enzyme amylase in saliva breaks down starch into sugar. A cracker initially tastes bland, but the longer it is chewed, the sweeter it becomes as starch is converted to glucose.

1. Take a plain saltine cracker (or a piece of bread) and rub off any salt.
2. Place the cracker in your mouth and begin chewing, paying attention to the flavor.
3. Do not swallow; continue chewing for one to two minutes.
4. Notice the change in taste as the cracker becomes slightly sweet.

Amazing Enzymes - Operation Ouch:

Description or Video title2 - Author2: demonstrations

📄 Part A: Sweet cracker - National Science Week: https://www.scienceweek.net.au/wp-content/uploads/2023/06/Enzymes-in-Action.pdf

• Compare how long it takes different people to notice the sweet taste.

• Use your own saliva only; do not share food with others.
• Dispose of any food used in the saliva test—do not eat it afterwards.
• Be cautious with food allergies (bread and crackers may contain gluten).

• Why does a cracker taste sweeter after chewing for a while? (Because amylase in saliva breaks starch into glucose, which tastes sweet.)
• Why can’t your body directly use starch molecules? (They are too large to pass through cell membranes.)
• How does glucose benefit the body once it is produced from starch? (It is small enough to enter cells and provide energy.)