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WORK
Submitted By
SHAHBAN ALI
Class: XII Science
Under the Guidance of
Mr. S.P Gupta
PGT (Chemistry)
Department of Chemistry
Kendriya Vidyalaya Khagaria.
Department of Chemistry
Kendriya Vidyalaya Khagaria.
CERTIFICATE
This is to certify that SHAHBAN ALI of Class XII
Science has prepared the investigatory
chemistry project entitled To Study the
digestion of starch by salivary amylase and
effect of temperature and pH on it. The report
is the result of his efforts & endeavors.
The report is found worthy of acceptance as final
project report for the subject Chemistry of Class XII.
He has prepared the report under my guidance.
Department of Chemistry
Kendriya Vidyalaya Khagaria
CERTIFICATE
The investigatory project entitled
To Study the digestion of starch by
salivary amylase and effect of
temperature and pH on it
Submitted by SHAHBAN ALI of Class XII
Science for the C.B.S.E Senior Secondary
Examination
class
XII
of
Chemistry
Practical at Kendriya Vidyalaya Khagaria
has been examined.
SIGNATURE OF EXAMINER
DECLARATION
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.
SHAHBAN ALI
Class XII
Science
ACKNOWLEDGEMEN
T
I would like to express a deep sense of thanks & gratitude to my
project guide Mr. S.P. Gupta Sir for guiding me immensely through the
course of the project. He always evinced keen interest in my work. His
constructive advice & constant motivation have been responsible for the
successful completion of this project.
My sincere thanks go to Shri Yeshdeep Rohilla, Our principal sir,
for his co-ordination in extending every possible support for the
completion of this project.
I also thanks to my parents for their motivation & support. I must
thanks to my classmates for their timely help & support for compilation
of this project.
Last but not the least; I would like to thank all those who had
Helped directly or indirectly towards the completion of this project.
SHAHBAN ALI
CONTENTS
1. Certificate
Teacher. . . . . . . . . . . . . . .
by
2. Certificate
Examiner. . . . . . . . . . . . . .
by
3. Declaration. . . . . . . . . . . . . . . .
........
4. Acknowledgement. .. . . . . . . . .
........
5. Verification. . . . . . . . . . . . . . . . .
.......
6. Objectives
of
the
Project. . . . . . . . . . . . .
7. Introduction. . . . . . . . . . . . . . . .
.......
8. Material
Required . . . . . . . . . . . . . . . . . .
9. Procedure. . . . . . . . . . . . . . . . . .
.......
10.
Observation . . . . . . . . . . . . .
..........
11.
CONCLUSION. . . . . . . . . . . .
..........
12.
BIBLIOGRAPHY. . . . . . . . . . . . . . .
......
Introduction
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 in a system it
will not give blue colour
with iodine.
Material Required
Observation
Time Passed
1
2
3
after Mixing Minute Minute Minute
Colour
Deep
Blue
Light
Intensity
Blue
Blue
4
Minute
No Blue
Chemistry Experiment 2
Procedure: - Effect of temperature on the
digestion of starch
by saliva.
Conclusion
Starch get hydrolysed by saliva amylase
Chemistry Experiment 3
Procedure: - To study the effect of pH on
the salivary
digestion of starch
Conclusion
Temperature effects the digestion of starch by salivary
with increase in temperature salivary amylase get
inactivated and process of digestion do not take place.
BIBLIOGRAPHY
1 http://www.goo
gle.com/
2 http://en.wikipe
dia.org
3 N.C.E.R.T
Class
12 Chemistry
4 Dinesh Chemistry
5 Comprehensive
Chemistry