FAKULTI SAINS GUNAAN

UNIVERSITI TEKNOLOGI MARA

CAWANGAN PAHANG KAMPUS JENGKA

BIO270 – ANIMAL AND PLANT PHYSIOLOGY

LAB REPORT

EXPERIMENT TITLE : DETERMINATION OF SUGAR AND STARCH IN PLANTS &

ANIMAL
GROUP : AS1203G

LECTURER : DR. NOR BAZILAH BINTI RAZALI

DATE OF SUBMISSION : 5/12/2023

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Declaration of Academic Honesty

Academic honesty or academic integrity is a very important virtue that all students should
uphold at all times.
I declare that the lab report submitted is not plagiarised and is entirely my work and that no
part of it has been copied from any work produced by another person (s)/ source(s) or
provided by any other student(s).
I understand that issuing a false declaration can result in severe penalties and I am willing to
be penalized if any form of copying is found valid.

NO. FULL NAME AND STUDENT ID TASK ASSIGNED

1 MUHAMMAD ADAM AZIM BIN AZMAN • MATERIALS
(2022469934) • OBJECTIVE
2 MUHAMMAD HARITH SAFWAN BIN AMARAN • DISCUSSION
(2022811682) • INTRODUCTION

3 MUHAMMAD SYAKIR BIN ZUKFLI • RESULT

(2022459546) • PROCEDURE
4 CHE MUHAMMAD AMIN BIN CHE • CONCLUSION
HAMID (2022871634)
INTRODUCTION

Starch is polysaccharide which has to be broken down to free super molecules before
absorption can take place. Starch is mixed with saliva under various conditions and after a
given period of time the mixture is tested for starch with iodine solution and for sugar with
Benedict’s reagent.

In this experiment, students investigate the role of amylase in food digestion by using
breakdown of starch from polysaccharide to monosaccharide in reducing sugar form.

OBJECTIVES
1. To inspect the hypothesis that saliva contain an enzyme which break down starch to
sugar.
2. To investigate the properties of the enzyme and the conditions under which it works
most effectively.

MATERIALS

1. Test tube (12/group)

2. Test tube rack
3. Measuring cylinder (20 cm3)
4. Water bath
5. Bunsen burner with tripod and gauze
6. Wax pencil
7. Starch suspension
8. Dextrose (glucose)
9. Iodine solutions
10. Benedict's reagent
11. Hydrochloric acid (1.mol dm-3)
12. Paraffin wax

PROCEDURE
1. 20 𝑐𝑚3 uncontaminated saliva was measured in a measuring cylinder.
2. All subsequent quantities and reagents were divided.
3. One quarter of the saliva was transferred to a test tube and was placed in the boiling water for
15 minutes.
 4. A further quarter has been transferred to another test tube and 4 drops of hydrochloric acid (1
mol 𝑑𝑚−3) was added. It has been mix well and was left for 15 minutes. The rest of the
untreated saliva has been kept at room temperature.
5. Six pairs of test tubes has been set up and labelled with code number as in Table 1. Table 1 :
Test Tube Setup
LABEL CONTENT
3
Pair A 1 4 𝑐𝑚 sugar only
2 4 𝑐𝑚3 sugar only
Pair B 3 4 𝑐𝑚3 starch only
4 4 𝑐𝑚3 starch only
Pair C 5 4 𝑐𝑚3 untreated saliva only
6 4 𝑐𝑚3 untreated saliva only
Pair D 7 4 𝑐𝑚3 starch plus
2 𝑐𝑚3 untreated saliva
8 4 𝑐𝑚3 starch plus
2 𝑐𝑚3 untreated saliva
Pair E 9 4 𝑐𝑚3 starch plus
2 𝑐𝑚3 pre-heated saliva
10 4 𝑐𝑚3 starch plus
2 𝑐𝑚3 pre-heated saliva
Pair F 11 4 𝑐𝑚3 starch plus
2 𝑐𝑚3 acidified saliva
12 4 𝑐𝑚3 starch plus
2 𝑐𝑚3 acidified saliva

6. The test tube has been left for 10 minutes.

7. The contents of each pair has been test:
(a) Two drops of iodine solutions has been added for starch.
(b) One-eight test tube of Benedict’s reagent has been heated for sugar.
8. The starch test on the first of each pair of test tube and sugar test on the second of each pair of
test tube has done.
9. The test tubes has been arranged in the rack in numerical order to facilitate comparison.
10. The colour changes has been recorded in Table 2. Test tubes that show positive results and
negative results for each starch and sugar contents has been indicated.

RESULTS
TEST CONTENT OBSERVATION CONCLUSION
TUBE
LABEL
 Pair 1 2 ml sugar only Colour does not change Starch is not present
A
2 2 ml sugar only Colour change from white Sugar is present
to red

Pair 3 2 ml starch only Colour change from white Starch is present

B to dark blue
4 2 ml starch only Colour does not change Sugar is not present

Pair 5 2 ml untreated saliva only Colour does not change Starch is not present
C
6 2 ml untreated saliva only Colour change from white Sugar is not present
to red

Pair 7 2 ml starch + 1 ml untreated saliva Colour does not change Starch is not present
D
8 2 ml starch + 1 ml untreated saliva Colour change from white Sugar is present
to red

Pair 9 2 ml starch + 1 ml pre-heated saliva Colour change from white Starch is present
E to dark blue
10 2 ml starch + 1 ml pre-heated saliva Colour change from white Sugar is not present
to red

Pair 11 2 ml starch + 1 ml acidified saliva Colour does not change Starch is present
F
12 2 ml starch + 1 ml acidified saliva Colour change from white Sugar is not present
to red

DISCUSSION

1. Why must the contents of test tubes be left undisturbed for at least 10 minutes before starting
the analysis?
- To wait the enzyme to react to the starch and let the reaction to occur.
 2. What is the purpose of testing test tubes 1 to 6?
- The purpose of testing the test tubes 1 to 6 are to test the presence of sugar in the sample.

3. Based on your experiment, which of the test tubes are used to test the hypothesis that saliva
contains an enzyme which breaks down starch to sugar?
- Pair D which is test tube D8.

4. What is the name of the enzyme in saliva and what compound does it produce from starch?
- Amylase. Amylase digest starch into smaller molecules, ultimately yielding maltose,
which in turn is cleaved into two glucose molecules by maltase.

5. Did the hypothesis turn out to be correct? Would you say it was proven?
- Yes, it was proven that starch could be break down into sugar.

CONCLUSION
1. The saliva contain an enzyme which break down starch to sugar.
2. The properties of the enzyme is they increase the rate of chemical reaction without
themselves being consumed or permanently altered by the reaction and the condition
which enzyme works most effectively at its optimum pH.