INVESTIGATORY PROJECT

REPORT
Action of Salivary Amylase On Starch
In partial fulfillment of AISSCE 2023-24
Chemistry practical

Prepared By
Nishanth
Gowda Class
-XII-B 2023-
24
 CERTIFICATE
This is to certify that the work presented in this grade XII Action of
Salivary Amylase on Starch has been carried out under my supervision
and is the Bonafide work of Nishanth Gowda. This work is original and
has not been submitted for any other purpose.

INTERNAL EXAMINER

EXTERNAL EXAMINER

DATE:

PLACE:
 ACKNOWLEDGEMENT
I would like to express my special gratitude to
my Biology Teacher Ms. Poulami Ghosh as
well as our Head of School Ms. Swati Soni who
gave me the golden opportunity to do this
wonderful project which also helped me to do a lot
of research work. I came to know about so many
new things. I am really thankful to them.
 INDEX

Sl.No Topic Page No

1
1 Aim

1
2 INTRODUCTION

1-3
3 THEORY

4
4 APPARATUS

4
5 PROCEDURE

6
6 OBSERVATIONS

7
7 PRECAUTIONS

7
8 SOURCES OF ERROR

6
9 CONCLUSION

7
10 BIBLIOGRAPHY
INTRODUCTION
**Starch Digestion by Salivary Amylase: **

The process of starch digestion begins in the mouth with the action of
an enzyme called salivary amylase. Salivary amylase is secreted by the
salivary glands and mixed with food during the chewing process. This
enzyme specifically targets starch, a complex carbohydrate composed of
glucose units linked together. Starch is a polysaccharide found in many
plant-based foods, such as grains, potatoes, and vegetables.

Salivary amylase catalyzes the hydrolysis of starch molecules into simpler

compounds. The enzyme breaks down the starch by cleaving the glycosidic
bonds between the glucose units. The end products of this enzymatic action
are maltose, a disaccharide consisting of two glucose units, and smaller
polysaccharides.

The reaction catalyzed by salivary amylase can be summarized as follows:

This partial digestion of starch in the mouth serves two main purposes.
Firstly, it begins the process of converting complex carbohydrates into
simpler sugars, facilitating absorption in the small intestine. Secondly, it
initiates the breakdown of food into smaller, more manageable
components, making it easier for subsequent digestive enzymes to continue
the process in the stomach and small intestine.

1
**Effect of Temperature on the Rate of Digestion:**

The activity of enzymes is highly influenced by temperature, and salivary

amylase is no exception. Generally, enzymes have an optimal temperature
at which they exhibit the highest catalytic activity. Deviation from this
optimal temperature can impact the rate of enzymatic reactions.

Salivary amylase functions optimally at body temperature, which is around

37 degrees Celsius (98.6 degrees Fahrenheit). At this temperature, the
enzyme's three-dimensional structure is well-suited for substrate binding,
and the rate of starch digestion is maximized.

However, the rate of enzymatic reactions typically increases with

temperature up to a certain point, after which it sharply decreases. This
pattern is explained by the enzyme's susceptibility to denaturation—a
process where the enzyme loses its three-dimensional structure and,
consequently, its function. Enzymes are sensitive to both high and low
temperatures, but the critical temperature at which denaturation occurs
varies.

If the temperature is too low, the kinetic energy of molecules is insufficient

for effective collisions between the enzyme and substrate, slowing down
the reaction. On the other hand, if the temperature is too high, the
increased kinetic energy can disrupt the weak bonds maintaining the
enzyme's structure, leading to denaturation.

In the case of salivary amylase, deviations from the optimal temperature of

37 degrees Celsius can result in decreased enzymatic activity. The enzyme

2
may become less effective at breaking down starch, impacting the
efficiency of digestion.

In practical terms, this sensitivity to temperature can be observed in

various ways. For example, hot beverages may accelerate the digestion of
starchy foods in the mouth, as the elevated temperature increases the
activity of salivary amylase. Conversely, extremely cold foods may slow
down the digestion process until the temperature returns to the optimal
range.

Understanding the temperature dependence of salivary amylase activity

provides insights into the dynamics of starch digestion, offering
implications for both everyday dietary practices and the broader field of
enzymology.

3
MATERIALS

1. Test Tubes
2. Test Tube stand
3. Dropper
4. Beaker
5. Stop watch
6. Starch
7. Iodine solution
8. Thermometer
9. Dilute HCL solution
10. Dilute NaOH solution

PROCEDURE

1. Collection of Saliva:- Rinse mouth thoroughly with cold water 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 amylase.
2. Take three test tubes and label these 1,2, and 3.
3. Take 5ml of the starch solution, 2ml of the saliva solution and 5 ml of water in
each test tube. And shake the test tubes carefully.
4. Place test tube number 1 in water at room temperature,test tube number 2 in a
beaker containing water at and test tube number 3 in boiling water.
5. 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 coloured
form.

4
Performing the experiment:

5
DATA

Test Tube 3 in boiling

Sl.No Test Tube 1 at room temp Test Tube 2 at 10 C
water

1 5 10 15
2 5 10 15
3 5 10 15

RESULTS

1. The test tube at 10 C takes more time to digest the starch

2. The test tube at room temperature takes the least amount of time
3. The test tube in boiling water does not show digestion of starch

CONCLUSION

10 degrees celsius is not the optimal temperature for the action of amylase and hence it
takes most time.

100 degrees celsius leads to the denaturation of salivary amylase which leads to no
digestion of starch.

Room temperature is ideal for salivary amylase to function and thus takes the least
amount of time for digestion.

6
PRECAUTIONS

All apparatus should be washed properly.

Add equal drops of iodine in all samples while testing for starch.

Delay in sampling or the reaction time may affect the result. So iodine drops must be
added at fixed intervals in all samples.

REFERENCES

1. https://amrita.olabs.edu.in/?brch=18&cnt=1&sim=236&sub=79
2. https://www.embibe.com/lab-experiments/action-of-salivary-amylase-on-starch/
3. https://www.sciencelearn.org.nz/resources/1846-salivary-amylase-and-starch
4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6825871/
5. https://labmonk.com/study-the-effect-of-temperature-on-salivary-amylase-activity