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H. Match the columns :Column A 1. Incisors 2. Assimilation 3. Maltase 4. Ptyalin 5. Villi 6. Rennin 7. Lactase 8.Bile9.Pepsin10.AmylaseColumn B (a) Finger like projections (b) Casein (c) Cutting the food(d) Emulsification of fats (e) Starch (f) Saliva (g) Maltose (h) Proteins (i) Lactose (j) Utilisation of absorbed food​

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