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