When you chew cracker it is possible that three factors affect the rate of breakdown of carbohydrates?

When you chew a cracker, three factors that can affect the rate of carbohydrate breakdown are saliva production, enzyme activity, and particle size. Saliva contains the enzyme amylase, which begins breaking down starches into simpler sugars; higher saliva production enhances this process. The more thoroughly you chew the cracker, the smaller the particle size, which increases the surface area for enzymes to act on. Additionally, the presence of other foods or substances can influence enzyme activity and thus the overall breakdown rate.