Table of Contents

 Acknowledgement
 Declaration
 Certificate
 Aim of project
 Objective of project
 Introduction
 Apparatus required
 Procedure
 Observation
 Conclusion
 Precaution
 Bibliography
 Acknowledgement
I would like to express my special thanks to my
chemistry teacher Mr Diwakar Singh for his
guidance and support in completing my project.
I would also like to extend my sincere gratitude to
the principal Rev Fr. Johnson Joseph for
providing me with all the facilities that was
required and for her moral support and guidance
during the tenure of the project.
I also acknowledge, with a deep sense of
reverence, my gratitude towards my parents and
other faculty members of the school for their
valuable suggestions given to me in completing
the project.

Internal’s signature External’s signature

 Declaration
I hereby declare that the project work entitled
“To study the digestion of starch by
salivary amylase and effect of
temperature and pH on it” has been carried
out by own efforts and facts arrived at my
observation under the guidance and motivation
of subject teacher, Mr Diwakar Singh.

NAME- PIYUSH SINGH BAGHEL

CLASS- XII B
 Certificate
This is to certify that PIYUSH SINGH
BAGHEL student of class XII has successfully
prepared the report on the project entitled ‘To
study the digestion of starch by salivary
amylase and effect of temperature and pH
on it’ under the guidance of Mr Akhilesh
Mishra (Chemistry teacher). This report is the
result of his efforts and endeavours.
The report is found worthy of acceptance as
final project report for the subject chemistry of
class XII.

Internal’s signature External’s signature

Principal’s signature
 AIM

‘TO STUDY THE

DIGESTION OF STARCH
BY SALIVARY AMYLASE
AND EFFECT OF
TEMPERATURE AND pH
ON IT’
 Objective of Project
The main objective of this
chemistry project report is :

1. To study the digestion of

starch by saliva.
2. To study the effect of
temperature on the digestion of
starch by saliva.
3. To study the effect of pH on
the salivary digestion of starch.
 Introduction

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-
saccnaricies maltose and glucose;
proteins into amino acids and fats into
fatty acidsand glycerol. Thus saliva not
only helps in digestion of food but
alsoconvert into energy generating
substances. Further, enzymeand their
activity are very sensitive
to temperature and pH.Even a slight
variation in these two factors, can
disturb theaction of enzymes. In other
words, digestion of food bysalivary
amylase is also effected by temperature
and pH andcan be verified
experimentally.For example, hydrolysis
of starch can be verified by testing
itwith iodine solution. Starch forms
blue coloured complexwith iodine. If no
starch is present in a system it will not
giveblue colour with iodine.

Apparatus required
The requirements for experiment of
chemistry project report are as follows:-
 Test tubes
 Test tube stand
 One dropper
 Beaker
 Stop watch
 Starch
 Iodine solution
 Thermometer
 Dilute HCl solution
 Dilute NaOH solution

Experiment 1
Aim:-

‘TO STUDY THE

DIGESTION OF
STARCH BY
SALIVA’

Procedure for Chemistry experiment 1 is:

1. Collection of saliva- Rinse mouth thoroughly
with coldwater and ensure that it does not
contain any food particles. Now take about
250ml of lukewarm water in the mouth and keep
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 100ml beaker and
add enough water to make a paste. Dilute the
paste by adding 50ml water and boil for about5
minutes.3.

3. Digestion of starch:-
a) Take 5ml of the starch solution in a test tube.
Add2ml of saliva solution into it. Mix the
solution 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 dropper and transfer it into another
 test tube containing about 1ml of 1% iodine
solution. Note the colorproduced, 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 color.
d) Record the time and blue color intensity.

Observation
 Conclusion
Starch gets hydrolyzed by salivary amylase.

Experiment 2
Aim:-
‘TO STUDY THE
EFFECT OF
TEMPERATURE ON
THE DIGESTION
OF STARCH BY
SALIVA’

Procedure for Chemistry experiment 2

is:
1. Take three test tubes and label these 1,2, and
3.2.
2. Take 5ml of the starch solution, 2ml of the
saliva solution and 5ml of water in each test
tube. And shake the test tubes carefully.

3. Place test tube number 1 in water at room

temperature, test tube number 2 in a beaker
containing water at 50° C and test tube
number 3 in boiling water.

4. After 5 minutes, observe the color change on

mixing two drops of the mixture of every
tube with one ml of 1%iodine solution. Note
the intensity of blue colored form.

Observation
 Conclusion

Temperature affects the digestion of starch by saliva .

Experiment 3

Aim:-
‘TO STUDY THE
EFFECT OF pH
THE SALIVARY
DIGESTION OF
STARCH’

Procedure for Chemistry Experiment 3

is:

1. Take three test tubes and label these 1,2, and 3.

2. Add 5ml of the starch solution, 2ml of the saliva
solution in each test tube.

3. Now as 2ml of water in test tube number 1 2ml

of DiluteHCl in test tube number 2 and 2ml of
Dilute NaOHsolution in test tube number 3 and
shake carefully.

4. Keep the three test tubes in water at room

temperature for about 10 minutes.

5. Add 2 drops of the solution of each test tube with

1%iodine solution and observe the color change.

Observation
 Conclusion
Hydrolysis of starch by the enzyme does not take place
in the acidic or alkaline medium.

Precautions

1. All apparatus should be clean and

washed properly.
2. Add equal drops of iodine in all the
samples while testing for starch.

3. Temperature variation affects enzyme

activity, so take the readings at a
constant temperature for all the
samples.

4. Delay in sampling or the reaction

time may affect the result. So, iodine
drops must be added at fixed intervals
in all samples.

Bibliography

1. Wikipedia-the free
encyclopedia
2. http://www.google.com/

3. http://en.wikipedia.org

4. www.icbse.com

5. Comprehensive Chemistry

6. Chemistry NCERT Class XII

7. Dinesh chemistry