The three major cartilages of the larynx include the thyroid cartilage, the cricoid cartilage, and the

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cartilage.

A. Absorbing fat from ingested food: saliva does not absorb fat; lipid processing occurs later (emulsification by bile, digestion by lipase).
B. Breaking food into smaller pieces: Incorrect (partly true) -mastication (teeth and jaw) breaks food down; saliva lubricates and moistens but does not mechanically triturate alone.
C. Beginning the chemical digestion of carbohydrates: saliva contains salivary amylase, which begins starch digestion into smaller sugars.
D. Cleansing the esophagus: saliva helps cleanse the mouth and aids swallowing, but it does not “cleanse the esophagus” as a primary function.

A. Increased blood pH: increased pH (alkalosis) shifts the oxyhemoglobin curve left, increasing Hb–O₂ affinity and decreasing O₂ release.
B. Decreased body temperature: lower temperature shifts the curve left (higher affinity), reducing O₂ release.
C. Increased blood PCO₂: higher PCO₂ (and associated lower pH) shifts the curve right (Bohr effect), reducing hemoglobin affinity and increasing O₂ release to tissues.
D. Decreased blood PCO₂: lower PCO₂ shifts the curve left, increasing affinity and decreasing O₂ release.