Chemistry Project

Chemistry project
file
TopicTo Study the Digestion of Starch by Salivary
Amylase and Effect of pH and Temperature on it.
Submitted by: Anuj Shukla

Class- XII A
Roll No. -05
Nirmal. Higher. Sec. School
Guided by- Mr. NINAN THOMAS
Contents
Certificate
Acknowledgement
Verification
Objectives
Introduction
Material Required
Procedure
Observation
Conclusion
Certificate
This is to certify that the investigatory

Chemistry project report entitled
To Study the digestion of starch by
salivary amylase and effect of
temperature and pH on it
has been completed under my
supervision.
Authorized Signatory:
Chemistry Deptt.
Acknowledgement
As a student of class XII, I did this project as
a part of my studies entitled To Study
the digestion of starch by
salivary amylase and effect of
temperature and pH on it
I owe a deep sense of gratitude to my

chemistry teacher Mr.Ninan Thomas
whose valuable advice, guidance help me in
doing this project from conception to
completion.
At the same time I can't forget to express
my thankfulness to Principal of our School
for extending his generous patronage and
constant encouragement.
Finally, I am thankful to my parents for
helping me economically and my friends for
giving me a helping hand at every step of
the project.
Objectives
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 it .i.e
To study digestion of starch by saliva.
To study the effect of temperature on
the digestion of starch by saliva.
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 hydrolyse the big molecules of food into
many molecules. For example starch into monosaccharides 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 disrupt 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 in a system it will not

give blue colour with iodine.
Apparatus Required
The requirements for experiment

of Chemistry Project Report are
as under:
Test tubes
Test tube stand
Conical flask
Funnel
Beaker
Burner
Tripod stand
Starch and Iodine solution
Thermometer
Dil. HCl and Dil NaOH solution.
EXPERIMENT NO. -1
Aim
To study the digestion of starch by

salivary amylase
Theory
Starch is the main constituent of human diet. It undergoes

hydrolysis by the action of the enzyme amylase or ptyalin in the
saliva to form maltose and glucose.
Amylase
2(C6H10O5)n + nH2O
Starch
C12H22O11 + H2O
Maltose
nC12H22O11
Maltose
Amylase
2C6H12O6
Glucose
Starch gives a deep blue colour with iodine but the products of
hydrolysis give no colour.
Apparatus
Conical flask, water bath, burner, test tube and test tube stand.
Chemicals
Starch solution, 1.0% iodine solution and distilled water.

Procedure
1. Collection of Saliva
Rinse mouth thoroughly with cold water and ensure that it does
not contain any food particles. Now take about 20ml of lupe
warm water in the mouth and gaggle 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 a 100ml beaker and add enough
water to make a paste. Dilute the paste by adding 50ml water
and boil for about 5 min.
3. Digestion of starch
(a) Take 5ml of the starch solution in a test tube. Add 2 ml of
saliva solution into it. Mix the solutions 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 a dropper and transfer it into
another test tube containing about one ml of 1% iodine solution.
Note the colour produced, 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 colour. Record the time and blue colour
intensity.
Observations
Time
Passed
after
mixing
1 Min.
2 Min.
Colour Deep Blue Blue

Intensity
3 Min.
4 Min.
Light Blue
No 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 hydrolyzed.
EXPERIMENT NO-2
Aim
To study the effect of temperature on the

digestion of starch by saliva
Procedure
Take three test tubes and label these 1, 2, 3.
Take 5ml of the starch solution, 2ml of the saliva solution
and 5 ml of water in each test tube.
Place test tube No. 1 in water at room temperature, test
tube No.2 in a beaker containing water at 500 C and test
tube No.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.
Conclusion
Temperature effects the digestion of starch by saliva with

increase in temp salivary amylase get inactivated and process
of digestion do not take place.
Aim
To study the effect of pH on the salivary
digestion of starch
Procedure
Take three test tubes and label these 1, 2, 3.
Add 5ml of the starch solution, 2ml of the saliva solution in
each test tube.
Now add 2 ml of water in test tube No. 1, 2 ml of dil HCl in
test tube No. 2 and 2ml of dil NaOH solution in test tube
No. 3 and shake carefully.
Keep the three test tubes in water at room temperature for
about 10 minutes.
Add two drops of the solution of each test tube with 1%
iodine solution and observe the colour change.
Conclusion
The rate of hydrolysis of starch is maximum at pH value =7.

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Chemistry Project

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Chemistry project

Submitted by: Anuj Shukla

This is to certify that the investigatory

I owe a deep sense of gratitude to my

Every health book insists on the chewing of food. The

iodine. If no starch is present in a system it will not

The requirements for experiment

To study the digestion of starch by

Starch is the main constituent of human diet. It undergoes

Starch solution, 1.0% iodine solution and distilled water.

2. Preparation of starch solution

Colour Deep Blue Blue

Absence of blue colour on addition to iodine solution means

To study the effect of temperature on the

Temperature effects the digestion of starch by saliva with

The rate of hydrolysis of starch is maximum at pH value =7.

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