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Ram Chemistry-Investigatory-Project - PDF 20231118 175153 0000
Ram Chemistry-Investigatory-Project - PDF 20231118 175153 0000
VIDYALAYA
RAJGARH
2023-24
CHEMISTRY INVESTIGATORY
PROJECT
''DIGESTION OF STARCH BY SALIVARY AMYLASE AND
EFFECT OF TEMPERATURE AND PH ON IT''
J N V RAJGARH
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INDEX
S NO CONTENTS PAGE NO
1 CETIFICATE 3
2 ACKNOWLEDGEMENT 4
3 AIM 5
4 INTRODUCTION 6-7
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CERTIFICATE
DEPARTMENT OF CHEMISTRY
ROLL NO :
DATE –
EXAMINER -
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ACKNOWLEDGEMENT
Page | 4
AIM :
TO STUDY
DIGESTION OF
STARCH BY
SALIVARY AMYLASE
AND EFFECT OF
TEMPERATURE AND
PH ON IT
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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
hydrolyzes the big molecules of food into
mamolecules For example starch into mono
saccnaricies 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 disturb 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
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in a system it will not giveblue colour
with iodine.
DIGEGESTION OF
STARCH BY
SALIVARY
AMYLASE
Amylase is an enzyme that catalyses the
hydrolysis of starch (Latin amylum) into sugars.
Amylase is present in the saliva of humans and
some other mammals, where it begins the
chemical process of digestion. Foods that contain
large amounts of starch but little sugar, such as rice
and potatoes, may acquire a slightly sweet taste as
they are chewed because amylase degrades some
of their starch into sugar. The pancreas and
salivary gland make amylase (alpha amylase) to
hydrolyse dietary starch into disaccharides and
trisaccharides which are converted by other
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enzymes to glucose to supply the body with
energy. Plants and some bacteria also produce
amylase. As diastase, amylase was the first
enzyme to be discovered and isolated (by Anselme
Payen in 1833).Specific amylase proteins are
designated by different Greek letters. All amylases
are glycoside hydrolases and act on α-1,4-
glycosidic bonds.
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Effect of Temperature
All enzymes are proteinaceous in nature. At
a lower temperature, the enzyme salivary
amylase is deactivated and at the higher
temperature, the enzyme is denaturated.
Therefore, more time will be taken by an
enzyme to digest the starch at lower and
higher temperatures. Optimum temperature
for the enzymatic activity of salivary
amylase ranges from 32 °C to 37 °C. The
optimum temperature means that the
temperature at which the enzyme shows
the maximum activity. At this optimum
temperature, the enzyme is most active and
hence, takes less time to digest the starch.
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Effect of pH
The optimum pH for the enzymatic activity of
salivary amylase ranges from 6 to 7. Above and
below this range, the reaction rate reduces as
enzymes get denaturated. The enzyme salivary
amylase is most active at pH 6.8. Our stomach has
high level of acidity which causes the salivary
amylase to denature and change its shape. So the
salivary amylase does not function once it enters
the stomach.
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MATERIALS REQUIRED;
The requirements for experiment
of Chemistry Project Report are
as under:
1) Test tubes
3) One dropper
4) Beaker
5) Stop watch
7) Thermometer
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Chemistry
Experiment 1
procedure;
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OBSERVATION
Time Passed 1 2 3 4
after mixing
Minute Minute Minute Minute
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Chemistry Experiment 2;
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conclusion;
Starch get hydrolysed by saliva
amylase Chemistry
Chemistry Experiment 3
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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 colour
change
Conclusion
Temperature effects the
digestion of starch by
salivarywith increase in
temperature salivary amylase
get
inactivated and process of
digestion do not take place.
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BIBLIOGRAPHY
1 http://www.google.com/
2 http://en.wikipedia.org
3 N.C.E.R.T Class 12
Chemistry
4 Dinesh Chemistry
5 Comprehensive
Chemistry
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