Final answer:
The author would likely agree that more research is needed to convince teachers that students should be allowed to chew gum, given the biochemical implications of dietary choices and health. Saliva contains amylase that breaks down starches in foods like crackers into glucose, explaining the sweet taste. Glucose is stored as glycogen, not lipids, and the order of carbohydrates from smallest to largest is fructose, sucrose, and cellulose.
Step-by-step explanation:
The author of the passage would most likely agree with the statement that more research is needed to convince teachers that students should be allowed to chew gum. This is suggested by the context of the passage which makes connections between dietary choices, the chemical processes in the human body, and health conditions such as diabetes. Focusing on the statement related to the chewing gum experiment, the author implies that understanding the biochemical effects of chewing gum could have consequences on perceived study habits, like the potential benefits of gum on concentration or memory.
When you chew a starchy food like a saltine cracker for several minutes, it begins to taste sweet because saliva contains enzymes like amylase, which break down starches into smaller sugar molecules, including glucose. This enzymatic process begins the digestion of the starch, converting it to sugar, which is perceived as sweet by the taste buds. As for the true or false statement, glucose is mainly stored in the form of glycogen, not lipids. Lipids store fats, while glycogen is the storage form of glucose in the human body. Lastly, when organizing carbohydrates by size, the correct order from smallest to largest is fructose (a monosaccharide), sucrose (a disaccharide), and cellulose (a polysaccharide).