(i) Salivary amylase or ptyaline splits starch and glycogen first to dextrins and then into disaccharides like maltose, isomaltose and small dextrins called ‘limit’ dextrins.
(ii) Bicarbonate ions in saliva neutralise the acids in food. The thiocyanate ions of saliva act as anti-microbial agent and prevent infection by the microbes.