TO STUDY DIGESTION

OF STARCH BY
SALIVARY AMYLASE
AND
EFFECT
OF
SUBMITTED IN PARTIAL FULLFILLMENT OF
REQUIREMENT OF
TEMPERATURE
AND PH
ALL INDIA SENIOR SCHOOL CERTIFICATE
EXAMINATION

SUBMITTED TO:SUBMITTED BY:CENTRAL BOARD OF

MOHIT RAO
SECONDARY EDUCATION
XII SCIENCE
GUIDED BY
MRS.PRABHA SHEKHAWAT
HOD CHEMISTRY

This is to certify that project entitled To Study the

digestion of starch by salivary amylase and effect of ph and
temperature on it has been successfully carried out by B
Mohit Rao under my supervision and guidance in partial
Fulfilment of Class XII practical exam for Central Board Of
Secondary Education (CBSE) in the session 2015-16.

Signature of Internal
Examiner

Signature of External
Examiner

_______________

_______________

It is
matter
of great pleasure for me to present my project report on To
Study the digestion of starch by salivary amylase and effect
of ph and temperature on it.
I consider it a great privilege to express my deep sense of
gratitude to my subject teacher Mrs.Prabha Shekhawat for her
guidance, encouragement, assistance, stained & keen interest
during tenure of my project. Without her motivation
and help the successful completion of this project would not
have been possible.

-B Mohit Rao

Content At Glance

TO STUDY THE DIGESTION OF STARCH BY

SALIVARY AMYLASE AND NOTE THE EFFECT
OF Ph AND TEMPERATURE ON IT.

Every health book insists on the chewing of food. The act

of chewing stimulates the excretion of saliva. Saliva mixes
up with the food and helps its digestion. That is, the
enzyme ptyalin or amylase present in human saliva
hydrolyses the big molecules of food into many
molecules. For example starch into mono-saccharids
maltose and glucose; proteins into amino acids and fats
into fatty acids and glycerol. Thus saliva not only helps in
digestion of food but convert it into energy generating
substances. Further, enzymes and their activity are very
sensitive to temperature and pH. Even a slight variation in
these two factors, can disrupt the action of enzymes. In
other words, digestion of food by salivary amylase is also
effected by pH and temperature and can be verified
experimentally. For example, hydrolysis of starch can be
verified by testing it with iodine solution. Starch forms
blue coloured complex with iodine. If no starch is present
in a system it will not give blue colour with iodine.

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Starch or amylum is a carbohydrate consisting of a large

number of glucose units joined by glycosidic bonds.
This polysaccharide is produced by most green plants as an
energy store. It is the most common carbohydrate in human
diets and is contained in large amounts in staple foods such
as potatoes, wheat, maize (corn), rice, and cassava.
Pure starch is a white, tasteless and odorless powder that
is insoluble in cold water or alcohol. It consists of two
types of molecules: the linear and helical amylase and the
branched amylopectin. Depending on the plant, starch
generally contains 20 to 25% amylose and 75 to 80%
amylopectin by weight.
IUPAC NAME OF STARCH

(2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2(hydroxymethyl)oxan-3-yl]oxy-oxane-3,4,5-triol

Structure of Starch:-

Digestion of Starch:-

Experiment 1:- Digestion of starch

1) Collection of Saliva:Rinse mouth thoroughly with cold water and ensure that it
does not contain any food particles. Now take about 20ml of warm
water in the mouth and gangle for about three minutes so that saliva
mixes up well with it. Spit this into a beaker. Filter, if there is any
suspended impurity clear filtrate is saliva solution and contains
enzyme ptyalin.

2) Preparation of starch solution:Take about 0.5g of starch in a 100ml beaker and add enough water to
make a paste. Dilute the paste by adding 50ml water and boil for
about 5 min.

3) Digestion of starch:(a) Take 5ml of the starch solution in a test tube. Add 2 ml of saliva
solution into it. Mix the solutions well by shaking the tube carefully
and start a step watch.
(b) After one minute take out two drops of the mixture solution from
the test tube with the help of a dropper and transfer it into another test
tube containing about one ml of 1% iodine solution. Note the colour
produced, if any.
(c) Repeat this test after every one minute taking two drops of the
mixture solution and fresh 1% iodine solution continue until the test
shows no blue colour. Record the time and blue colour intensity.

Time
Passed
after
mixing
Colour
Intensity

1 min. 2min. 3 Min. 4Min.

Deep
Blue

Blue

Light
Blue

No
Blue

Absence of blue colour on addition to iodine solution

means absence of starch in the mixture solution. That is
whole of the starch has got digested or hydrolysed.

Experiment 2:- Effect of temperature on digestion

of Starch.
1. Take 3 test tubes and label these as 1, 2, and 3.
2. Take 5ml of starch solution, 2ml of saliva solution and
5ml of water in each tube.
3. Place test tube no.1 in water at room temperature, test
tube no.2 in beaker containing water at 500 C and test tube
no.3 in boiling water.
4. After 5minutes, observe the colour change on mixing
two drops of mixture of every test tube with 1ml of 1%
iodine solution. Note the intensity of blue colour formed.

Observations:Starch gets hydrolysed by salivary amylase.

Experiment 3:-Effect of Ph on digestion of starch

1. Take 3 test tubes and label these as 1, 2, and 3.
2. Take 5ml of starch solution, 2ml of saliva solution in
each test tube.
3. Now add 2ml of water in test tube no.1, 2ml of dil.
HCL solution in test tube no.2, 2ml of NaOH solution in
test tube no.3 and shake it carefully.
4. Keep the three test tubes in water at room temperature
for about 10 minutes.
5. Add 2 drops of solution of each test tube with 1% of
iodine solution and observe the colour change.

Effect of Temperature on Digestion of Starch:Temperature effects the digestion of starch by saliva

with increase in temperature salivary amylase get
inactivated and process of digestion does not take
place. Amylase Enzyme works only at moderate
temperature.
Effect of Ph on Digestion of Starch:Enzymes are affected by change in Ph. The most
favourable Ph value - the point where the enzyme is
most active - is known as the optimum Ph. Extremely
high or low pH values generally result in complete
loss of activity for most enzymes.
Amylase Enzyme works at Ph of 6-7.

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