Biology

Action of salivary amylase on starch

To check

Effect of different temperature on the activity of salivary amylase on starch

Materials required

1) Iodine solution
2) Test tubes
3) Ice cubes
4) Water
5) 15ml starch
6) 3ml nacl
7) Saliva solution
8) Droppers
9) Thermometer
10) Bunsen burner and wire gauze

Procedure
1) Take beaker containing 15ml starch+3mlNaCl
2) Then divide and pour the solution into three test tube and mark them a, b, c,
3) Take the beaker containg ice cubes at 5C
4) Take another two beaker contanig water and heat over the Bunsen burner
5) Now tranfer test tube A into beaker with 5C
B into beaker with 37C
C into beaker with 50C
6) Using a dropper take 1ml saliva solution and transfer it to testube A
7) Similary do the same with another test tube
8) Immediately using dropper take a few drops of experimental tube A amd transfer it to
the first series of test tube having iodine solution
9) Similarly using fresh dropper do the same procedure for test tube B C and transfer the
solution second and third series of test tube having the iodine solution
10) Note this time as zero minitus reading again after an interval of 2 min again take drops
from each tutbe and and to iodine solution and not the change in colour in iodin keep
on reapting experiment at an interval of 2 min until the colour dosent change
11) After a fourt mint colour dose change.

Note the time in table

Temperature Time taken

5C 14min
37C 4min
50C 10min
Result – to digest completely 5ml of 1 persent starch solution 1ml of diluted enzyme
takes 14 min at 5C 4min at 37C and 10 min at 50C it takes less time to reach achromic
point at 37C as the enzyme is maximum active at this temperature while at higher and
lower temperature while at higher and lower temperature more times is taken to reach
the achromic point.

Conclusion-- all enzyme are proteinaceous in nature at lower temperature the enzyme
salivary amylase is deactivated and at higher temperature the enzyme so desaturated
therefore more time will be taken by an enzyme to digest the starch at lower and higher
temperature at 37C the enzyme is most active hence takes less time to digest the starch.