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digestion
(di-jesīchәn)
the subjection of a substance to prolonged heat and moisture, so as to soften and disintegrate it.
the process of converting food into chemical substances that can be absorbed into the blood and used by the body tissues;
this is accomplished by physically breaking down, churning, diluting, and dissolving the food substances, and also by splitting
them chemically into simpler compounds.
salivary digestion
the change of starch into maltose by the saliva.
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