JAWAHAR NAVODAYA

VIDYALAYA
MYSORE

2019-20
CHEMISTRY INVESTIGATORY
PROJECT
''DIGESTION OF STARCH BY SALIVARY AMYLASE AND
EFFECT OF TEMPERATURE AND PH ON IT''

INVESTEGATED BY; GUIDED BY;

VIJAY ANANDA.C DR. SENTHAMIZ SELVAN

CLASS 12 P G T CHEMISTRY

J N V MYSURU J N V MYSURU

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 INDEX

S NO CONTENTS PAGE NO

1 CETIFICATE 3

2 ACKNOWLEDGEMENT 4

3 AIM 5

4 INTRODUCTION 6-7

5 DIGESTION OF STARCH BY 7-8

SALIVARY AMYLASE

6 EFFECT OF TEMPERATURE 9

7 EFFECT OF PH 10

8 MATERIALS REQUIRED 11

9 EXPERIMENT-1 12-14

10 EXPERIMENT-2 15

11 EXPERIMENT-3 16-17

12 BIBILOGRAPHY 18

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 CERTIFICATE
DEPARTMENT OF CHEMISTRY
ROLL NO :
THIS IS TO CERTIFY THAT VIJY ANANDA .C
HAS SATISFACTORILYCOMPLETED BY
COURSE OF EXPERIMENT I CHEMISTRY
PROJECT PRESCRIBED BY THE C.B.S.E FOR
12TH SCIENCE IN THE LABORATORY OF
JAWAHAR NAVODAYA VIDYALAYA, MYSURU
DURING THE YEAR 2019-20.

DATE –

EXAMINER -

SUBJECT TEACHER- DR. SENTHAMIZ SELVAN

VICE-PRINCIPAL -SAMUEL NAVAEET RAJ

INSTITUITIONAL SEAL : PRINCIPLE

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ACKNOWLEDGEMENT
I VIJAY ANANDA.C completed my
project work in the year 2018-19 in
CHEMISTRY successfully, I thank my
guide respected sir DR.SENTHAMIZ
SELVAN for extending his immense help
and encouragement for preparing this
project. I am obliged to our Principal
respected MR. MADHUSOODANAN. J
for inspiring to do this project. I am also
thankful to all our beloved teachers and
friends, who have helped me in
accomplishing this project.

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 AIM :
TO STUDY
DIGESTION OF
STARCH BY
SALIVARY AMYLASE
AND EFFECT OF
TEMPERATURE AND
PH ON IT

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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
mamolecules 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 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 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

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in a system it will not giveblue colour with
iodine.

DIGEGESTION OF
STARCH BY
SALIVARY
AMYLASE
Amylase is an enzyme that catalyses the
hydrolysis of starch (Latin amylum) into sugars.
Amylase is present in the saliva of humans and
some other mammals, where it begins the
chemical process of digestion. Foods that contain
large amounts of starch but little sugar, such as rice
and potatoes, may acquire a slightly sweet taste as
they are chewed because amylase degrades some
of their starch into sugar. The pancreas and
salivary gland make amylase (alpha amylase) to
hydrolyse dietary starch into disaccharides and
trisaccharides which are converted by other
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enzymes to glucose to supply the body with
energy. Plants and some bacteria also produce
amylase. As diastase, amylase was the first
enzyme to be discovered and isolated (by Anselme
Payen in 1833).Specific amylase proteins are
designated by different Greek letters. All amylases
are glycoside hydrolases and act on α-1,4-
glycosidic bonds.

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 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.

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 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 denaturated. 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.

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MATERIALS REQUIRED;
The requirements for experiment
of Chemistry Project Report are
as under:

1) Test tubes

2) Test tube stand

3) One dropper

4) Beaker

5) Stop watch

6) Starch and Iodine solution

7) Thermometer

8) Dilute HCL and Dilute

NaOH solution.

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 Chemistry
Experiment 1
procedure;
PROCEDURE FOR CHEMISTRY
EXPERIMENT IS :

1) Collection of Saliva – Rinse

mouth throughly 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 gangle 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 100ml
beaker and add enough water to
make a paste. Dilute the paste by
adding 50ml water and boil for
about 5 minutes. 3)
Digestion of starch :-
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 (a)Take 5ml of the starch
solution in a test tube. Add 2ml 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 1ml 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 and
1ml each of Fehling`s solution Aand
Fehling`s solution B are added to it and
boiled. Red precipitate indicates the
presence of reducing sugars.

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 OBSERVATION

Time Passed 1 2 3 4
after mixing
Minute Minute Minute Minute

Colour Intensity Deep Blue Blue Light blue No blue

Absence of blue colour on addition to

iodine solutionmeans absence of
starch in the mixture solution. That
iswhole of the starch has got digested
or hydrolysed.

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Chemistry Experiment 2;

Procedure: - Effect of temperature

on the digestion of starch by
saliva.

1) Take three test tubes and label

these 1, 2, and 3.
2) Take 5ml of the starch solution,
2ml of the saliva solutionand 5ml
of water in each test tube.
3) Place test tube Number 1 in
water at room temperature,
testtube Number 2 in a beaker
containing water at 50 0 C and
test tube Number 3 in boiling
water.
4) After 5 minutes, observe the
colour change on mixing twodrops
of the mixture of every tube with
one ml of 1%iodine solution. Note
the intensity of blue coloured form.

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 conclusion;
Starch get hydrolysed by saliva
amylase Chemistry

Chemistry Experiment 3
 Procedure: - To study the effect
of pH on the salivary digestion of
starch

 1) Take three test tubes and label

these 1, 2, and 3.

 2) Add 5ml of the starch solution,

2ml of the saliva solution in each
test tube. 3) Now ass 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.

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4) Keep the three test tubes in
water at room temperature for
about 10 minutes.
5) Add 2 drops of the solution of
each test tube with 1% iodine
solution and observe the colour
change

Conclusion
Temperature effects the
digestion of starch by
salivarywith increase in
temperature salivary amylase
get
inactivated and process of
digestion do not take place.

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 BIBLIOGRAPHY
1 http://www.google.com/
2 http://en.wikipedia.org
3 N.C.E.R.T Class 12 Chemistry
4 Dinesh Chemistry
5 Comprehensive Chemistry

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