Kendriya Vidyalaya Khagaria
RY
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Chesnistoy
Project
Session : L0L0-L0L1
A Project Report On
“digestion of starch by salivary amylase
and effect of temperature
and pH on it”
Submitted by Samuel Kumar
Class — XII" (Science)
Roll no. (cbse) —
Under the Guidance of
Mr. SP. Gupta Sir
PGT (Chemistry)Table of Contents
> Certificate
Declaration
> Acknowledgement
Aim of Project
Objective of the Project Report
Introduction
> Apparatus Required
> Procedure
> Observation
> Conclusion
Precaution
> BibliographyCertiticate
This is to certify that SAMUEL KUMAR student
XII" (Sci.) 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. 8.P.GUPTA (PGT Chemistry).
The report is the result of his efforts & endeavours.
The report is found worthy of acceptance as final
Project report for the subject Chemistry
of class XII" (sci.).
Signature of Chemistry Teacher Signature of External ExaminerDeclaration
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” , submitted to Department of chemistry,
Kendriya Vidyalaya Khagaria is prepared by me
SAMUEL KOMARAcknowledgement
I would like to exp a deep sense of thanks and gratitude
to my project guide Mr. S.P. Gupta sir for guiding me immensely
through the course of the project. He always envinced keen
intrest in my project. His constructive advice & constant
motivation have been responsible for the successful completion
of his project.
My sincere thank goes to our principal sir for his co-ordination
in extending every possible support for the completion
of this project.
I must thanks to my classmates for their timely help and
support for completion of this project
Last but not the least, | would like to thank all those who had
helped directly or indirectly towards the
completion of this project
SAMOEL KOMAR
Class- XIP* (Sciance)AIM
“To study the digestion of
Starch by salivary amylase
and
effect of temperature
and pH on it.”Objective of the Project Report
‘The main objective of this chemistry project report is
“To study the digestion of starch by salivary amylase
and effect of temperature and pH on if?
1. To study the digestion of starch by saliva.
2. To study the effect of temperature on the digestion of
starch by saliva.
o 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 hydrolyzes 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 acids
and glycerol.
Thus saliva not only helps in digestion of food but also
convert into energy generating substances. Further, enzyme
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 temperature and pH 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 in a system it will not give
blue colour with iodine.aratus Required
The requirements for experiment of chemistry project report
Are as follow.
Test tubes
Test tube stand
. One dropper
. Beaker
Stop watch
6. Starch
. lodine solution
Thermometer
. Dilute HCI solution
10. Dilute NaOH solutionExperiment 1
Aim.- To study the digestion of starch by saliva
Procedure tor Chemistry Experiment 1 is:
1. Collection of Saliva.- Rinse mouth thoroughly with cold
water and ensure that it does not contain any food
particles. Now take about 250m 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 ptylin.
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 50m1 water and boil for about
5 minutes.
3. Digestion of starch:
a. Take 5ml of the starch solution in a test tube. Add
2ml of saliva solution into it. Mix the solution well
by shaking the tube carefully and start a step watch.
. 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 Iml of 1% iodine solution. Note the colour
produced, if any.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 colour.
. Record the time and blue colour intensity.
Observation
Time Passed after 1 2 3 4
Mixing minute | minute | minute | minute
Colour Intensity Deep Blue Light | No Blue
Blue Blue
Absence of blue colour on addition to iodine solution means
absence of starch in the mixture solution. That is whole of
the starch has got digested or hydrolysed.
Conclusion
Starch gets hydrolysed by salivary amylaseExperiment 2
Aim.- To study the effect of temperature on the digestion of
starch by saliva.
Procedure tor Chemistry Experiment 2 is:
1. Take three test tubes and label these 1,2, and 3.
2. Take Sml of the starch solution, 2ml of the saliva solution
and 5m of water in each test tube. And shake the test
tubes carefully.
Place test tube number | 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.
After 5 minutes, observe the colour 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.Observation
Time passed after
mixing saliva
olution with starch
solution (in min)
Intensity of blue colour
Test tube 1 at
room
temperature
Test tube 2 at 50°C
Test tube 3i
boiling wate
Light blue
Blue
Deep blue
No blue colou
r Light blue
Blue
Faint blue
Blue
No blue colour
Blue
Blue
Blue
Conc
lusion
Temperature affects the digestion of starch by
saliva.Experiment 3
Aim.- To study the effect of pH on the salivary digestion of
starch.
Procedure tor Chemistry Experiment I is:
1. Take three test tubes and label these 1,2, and 3.
Add 5ml of the starch solution, 2ml of the saliva solution
in each test tube.
Now as 2ml of water in test tube number 1 2ml of Dilute
HCl in test tube number 2 and 2ml of Dilute NaOH
solution in test tube number 3 and shake carefully.
Keep the three test tubes in water at room temperature
for about 10 minutes.
Add 2 drops of the solution of each test tube with 1%
iodine solution and observe the colour change.
Observation
Solution taken
Colour produced (in test
tube) with 1% iodine
solution
Starch + saliva + water
No blue colour
Starch + saliva +dil. HCI
Blue colour
Starch + saliva + dil. NaOH
Blue colour
Conclusion
Hydrolysis of starch by the enzyme does not take place in
the acidic or alkaline medium.Precaution
i
2
All apparatus should be clean and washed properly.
. Add equal drops of iodine in all the samples while
testing for starch.
. Temperature variation affects enzyme activity, so take
the readings at a constant temperature for all the
samples.
. Delay in sampling or the reaction time may affect the
result. So, iodine drops must be added at fixed intervals
in all samples.