ACKNOWLEGDGEMENT

I THANKS TO ALL THE GREAT

PEOPLE WHO HELPED ME IN
MAKING THIS PROJECT FILE
SUCCESSFULLY.
I SPECIALLY THANKS TO MY
CHEMISTRY TEACHER MR. RAVI &
MR. SUNIL YADAV SIR FOR THEIR
GUIDANCE WHICH HELPED ME IN
MAKING THIS PROJECT FILE.
I WOULD LIKE TO EXTEND MY
GREAT GRATITUDE TOWARDS MY
INSTITUTION AND MY FACULTY
TEACHER.
 INTRODUCTION

THE DIGESTION OF THE FOOD STARTS AS

SOON AS WE PUT FOOD IN OUR MOUTH. OUR
TEETH CUT THE FOOD INTO SMALL PIECES
AND THE SALIVARY GLANDS SECRETE SALIVA
THAT MIXES WITH THESE FOOD MATERIALS.
THE SALIVA CONTAINS AN ENZYME CALLED
SALIVARY AMYLASE WHICH HYDROLYSES
STARCH INTO MALTOSE. THE COMPLETE
DIGESTION OF STARCH OCCURS ONLY IN THE
SMALL INTESTINE BY THE ACTION OF
PANCREATIC AMYLASE.
 CONTENTS
 INTRO
 CERTIFICATE
 ACKNOWLEDGEMENT
 INTRODUCTION
 AIM OF THE PROJECT
 EXPERIMENTS
 APPARATUS REQUIRED
 PROCEDURE
 OBSERVATION
 BIBLIOGRAPHY
 AIM OF THE PROJECT

THE MAIN OBJECTIVE OF THIS

CHEMISTRY PROJECT IS “TO
STUDY THE DIGESTION OF
STARCH BY SALIVARY
AMYLASE AND EFFECT OF
TEMPERATURE & PH ON IT”

EXPERIMENTS

 DIGESTION OF STARCH BY SALIVA

 EFFECT OF TEMPERATURE ON
DIGESTION OF STARCH
 EFFECT OF PH ON DIGESTION OF
STARCH
 APPARATUS REQUIRED
I. TEST TUBES
II. TEST TUBE STAND
III. DROPPERS
IV. BEAKERS
V. STOP WATCH
VI. STARCH SOLUTION
VII. IODINE SOLTION
VIII. THERMOMETER
IX. DIL. HCL SOLUTION
X. DIL. NAOH SOLUTION
 EXPERIMENT NO. 1
PROCEDURE: -
1)COLLECTION OF SALIVA –
RINSE MOUNTH THROUGHLY WITH COLD
WATER AND ENSURE THAT IT DOES NOT
CONTAIN ANY FOOD PARTICLES.
NOW TAKE ABOUT 20ML OF LUPE WARM
WATER IN MOUTH AND GANGLE FOR ABOUT
2 MIN 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 100 ML
BEAKER AND ADD ENOUGH WATER TO MAKE
A PASTE.
DILUTE PASTE BY ADDING 50ML OF WATER
AND BOIL FOR ABOUT 5 MINUTE
3) DIGESTION OF STARCH-:

A) TAKE 5ML OF THE STARCH SOLUTION IN A

TEST TUBE. ADD 2ML OF SALIVA SOLUTION
INTO IT. MIX THE SOULTION WELL BY
SHAKING THE TUBE CAREFULLY AND START
THE STOP 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
CONTAING ABOUT 1 ML OF 1% IODINE
SOLUTION. NOTE THE COLOR IF PRODUCED
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 COLOR. RECORD THE TIME AND
BLUE COLOR INTENSITY.
 OBSERVATION

TIME 1 MIN 2 MIN 3 MIN 4 MIN

PASSED

COLOR DEEP BLUE LIGHT NO

INTENSITY BLUE BLUE BLUE

ABSENCE OF BLUE COLOR ON ADDITION

TO IODINE SOLUTION MEANS ABSENCE OF
STARCH IN MIXTURE SOLUTION. THAT IS
WHOLE OF THE STARCH HAS GOT
DIGESTED OR HYDROLYSED…
 EXPERIMENT NO. 2
PROCEDURE-:
A) TAKE THREE TEST TUBES AND LABEL
1,2 &3.
B) TAKE 5 ML OF STARCH SOLUTION, 2
ML OF SALIVA SOLUTION AND 5 ML
OF WATER IN EACH TEST TUBE.
C) PLACE TEST TUBE NUMBER 1 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.
D) AFTER 5 MIN, 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 FROM.
 EFFECT OF TEMPERATURE

ALL ENZYMES ARE PROTEINACEOUS IN

NATURE. AT A LOWER TEMPERATURE,
THE ENZYME SALIVARY AMYLASE IS
DEACTIVATED AND AT THE HIGHER
TEMPERATURE, THE ENZYME IS
DENATURATED. THEREFORE, MORE TIME
WILL BE TAKEN BY AN ENZYME TO
DIGEST THE STARCH AT LOWER AND
HIGHER TEMPERATURES. OPTIMUM
TEMPERATURE FOR THE ENZYMATIC
ACTIVITY OF SALIVARY AMYLASE RANGES
FROM 32 °C TO 37 °C. THE OPTIMUM
TEMPERATURE MEANS THAT THE
TEMPERATURE AT WHICH THE ENZYME
SHOWS THE MAXIMUM ACTIVITY. AT THIS
OPTIMUM TEMPERATURE, THE ENZYME IS
MOST ACTIVE AND HENCE, TAKES LESS
TIME TO DIGEST THE STARCH.
 EXPERIMENTS NO. 3
PROCEDURE-:
A) TAKE THREE TEST TUBES AND
LABEL THESE 1,2 AND 3
B) ADD 5ML OF THE STARCH
SOLUTION, 2ML OF THE SALIVA
SOLUTION IIN EACH TEST TUBE.
C) NOW ADD 2ML OF WATER IN TEST
TUBE NUMBER 1
D) 2ML OF DIL. HCL IN TEST TUBE
NUMBER 2 AND 2ML OF DIL. NAOH
SOLUTION IN TEST TUBE NUMBER 3
AND SHAKE CAREFULLY.
E) KEEP THE TEST TUBES IN WATER AT
ROOM TEMP. FOR ABOUT 10 MIN.
F) ADD 2 DROPS OF SOL. IN EACH
TEST TUBES WITH 1% IODINE SOL.
AND OBSERVE THE COLOR
CHANGE.
 EFFECT OF [PH]

THE OPTIMUM PH FOR THE

ENZYMATIC ACTIVITY OF SALIVARY
AMYLASE RANGES FROM 6 TO 7.
ABOVE AND BELOW THIS RANGE, THE
REACTION RATE REDUCES AS ENZYMES
GET DESATURATED. THE ENZYME
SALIVARY AMYLASE IS MOST ACTIVE AT
PH 6.8. OUR STOMACH HAS HIGH
LEVEL OF ACIDITY WHICH CAUSES THE
SALIVARY AMYLASE TO DENATURE
AND CHANGE ITS SHAPE. SO, THE
SALIVARY AMYLASE DOES NOT
FUNCTION ONCE IT ENTERS THE
STOMACH.
 BIBLIOGRAPHY

 WWW.GOOGLE.CO.IN
 WWW.WIKIPEDIA.ORG
 WWW.YOUTUBE.CO.IN
 N.C.E.R.T – CLASS 12
 A.B.C CHEMISTRY