What is different about adding water to a potato inside your mouth and outside of mouth?

- Breakdown of starch: The amylase enzyme in saliva breaks down the starch present in the potato into simpler sugars, which can then be absorbed by the body.

- Changes in texture: The addition of water to a potato inside the mouth causes it to soften and become more easily chewable.

- Flavor release: Water helps release the flavors and aromas of the potato, enhancing its taste.

- Temperature: The warm environment inside the mouth speeds up the chemical reactions and enzymatic activities, including starch breakdown.

Outside the mouth:

- No enzymatic breakdown: Without amylase, there is no breakdown of starch into sugars.

- Minimal texture change: The potato may become slightly softer, but the extent of softening is less compared to inside the mouth.

- Flavor release: The absence of saliva prevents the release of flavors and aromas, resulting in a less intense taste compared to eating the potato inside the mouth.

- Temperature: The external environment may influence the temperature of the potato, but the chemical reactions and enzymatic activities are not as pronounced as in the mouth.