Open Minds A Birla School Kankarbagh

Jaganpura-Chipura Rd, Ramkrishna Nagar, Patna, Bihar

CHEMISTRY INVESTIGATORY PROJECT

2020-21

SUBMITTED BY:
DIKSHA
XII DELTA
Roll No. 22662389

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 Certificate
This is to certify that this ‘Chemistry
Investigatory Project’ on the topic ‘Digestion
of Starch by Salivary Amylase and Effect
of pH and Temperature’ has been
successfully completed by Diksha of grade XII
under the guidance of the curriculum of Central
Board of Secondary Education {CBSE} leading to
the award of Annual Examination of the year
2020-21.

--------------------
Signature

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 Chemistry Project
Report on To Study the Digestion of Starch by Salivary Amylase and Effect of pH and
Temperature on it.

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 ACKNOWLEDGEMENT
I am overwhelmed in all humbleness and gratefulness to
acknowledge my depth to all those who have helped me to put
these ideas, well above the level of simplicity and into something
concrete.
I would like to express my special thanks of gratitude to my
teacher as well as our principal who gave me the golden
opportunity to do this wonderful project. I am really thankful to
them.
Any attempt at any level cannot be satisfactorily completed
without the support and guidance of my parents and friends.
I would like to thank my parents who helped me a lot in gathering
different information, and guiding me from time to time in
making this project, despite of their busy schedules, they gave me
different ideas in making this project unique.
-DIKSHA

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 INDEX
1. Certificate………………………….
2. Declaration………………………..
3. Acknowledgement…………..
4.Objective……………………………..
5. Introduction……………………….
6. Materials Required…………...
7. Procedure………………………………
8. Observation…………………………..
9. Conclusion……………………………..
10. Bibliography…………………………

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 Declaration

I DIKSHA hereby declare that this CHEMISTRY

INVESTIGATORY PROJECT on the topic Digestion of
STARCH BY SALIVARY AMYLASE AND EFFECT OF pH
AND TEMPERATURE ON IT has been completed by the efforts
of me and my teachers who guided me throughout the completion
of this project. This project is in accordance with all the
important information.

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Necessary Materials & Apparatus

 Water.
 Ice cubes.
 Test tubes.
 Droppers.
 Wire gauze.
 Thermometer.
 Bunsen burner.
 Saliva solution.
 Iodine solution.
 pH tablets of 5, 6.7, 8.
 Beaker with water and a thermometer.
 15 ml 1% starch solution + 3 ml 1% NaCl.
 3 series of test tubes, each containing iodine solution.

Procedure
Effect of Various Temperatures on the activity of salivary amylase on starch

Divide and pour the 15 ml 1% starch solution + 3 ml 1% NaCl solution into three test tubes and
name them as A, B and C.

Pour a few ice cubes in a beaker and ensure that they stay at 5 °C.

Transfer tube- A to the beaker with ice.

Take two more beakers and fill them with water.

Heat the two beakers, one up to 37 °C and the other at 50 °C.

Ensure that the temperatures for the two beakers are constant.

Transfer test tube B into the beaker which is set at 37 °C.

Similarly, transfer test tube C into the beaker set at 50 °C.

Draw 1 ml of saliva solution and add it into test tube A. Do the same for test tube B and C.

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Quickly draw a few drops using a dropper from test tube A and transfer the same to the first
series of test tubes having iodine solution.

Repeat the same: transfer a few drops from test tube B and C into the second and third series of
test tubes having iodine solutions.

Note the time as “0-minute reading” and wait 2 minutes before proceeding to the next step.

Draw a few drops from each tube and add it to the tubes with the iodine solution. Note the
change in colour.

Repeat the experiment in intervals of 2 minutes until the colour of iodine does not change.

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.

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.

How to test it?

The effect of temperature and pH on the activity of salivary amylase on starch can be studied by
using the Iodine test. If we add saliva on starch, the salivary amylase present in saliva
gradually acts on starch and converts it into maltose. Starch keeps on giving blue colour with
iodine till it is completely digested into maltose. At this point, no blue colour is formed. This is
the end point or achromic point.
Results
It takes less time to reach achromic point at 37°C, as the enzyme is maximum active at this
temperature, while at higher and lower temperatures more time is taken to reach the achromic
point.
Conclusion
All enzymes are proteinaceous in nature. At lower temperatures, the enzyme salivary amylase
is deactivated and at higher temperatures, the enzyme is denaturated. Therefore, more time will
be taken by enzyme to digest the starch at lower and higher temperatures. At 37° C, the enzyme
is most active, hence, takes less time to digest the starch.
Effect of Different pH on the Activity of Salivary Amylase on Starch
Materials Required

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Three series of test tubes having iodine solution in each, test tubes, pH tablets of 5, 6.8 and 8,
beaker containing water with thermometer, 15 ml 1% starch solution + 3 ml 1% NaCl, saliva
solution, droppers, Bunsen burner and wire gauze.

Real Lab Procedure

Take a beaker containing 15 ml of 1% starch solution + 3 ml of 1% NaCl solution.

Divide and pour this solution into three test tubes and mark them as A, B and C.

Add pH tablet 5 into test tube A, pH tablet 6.8 into test tube B and pH tablet 8 into test tube C.

Now transfer experimental tube A, B and C into a beaker containing water and a thermometer
for recording temperature. Temperature of this beaker is to be maintained at 37°C.

Using a dropper, take 3 ml saliva solution and add 1 ml of solution to each of the three test
tubes.

Immediately using a dropper, take few drops from experimental tube A and transfer this into
the first series of test tubes having iodine solution.

Similarly, do the same procedure for test tube B and test tube C and transfer the solution into
second and third series of test tubes having iodine solution.

Note this time as zero minute reading.

After an interval of 2 minutes, again take a drop from each tube and add to the iodine tubes and
note the change in colour of iodine.

Keep on repeating the experiment at an interval of every 2 minutes till colour of iodine does not
change.
Results
pH 5 is acidic and pH 8 is alkaline, therefore salivary amylase did not act in these tubes.
Whereas, the enzyme acted in the tube with pH 6.8 (i.e., slightly acidic) and digested the starch.

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 BIBLIOGRAPHY

https://www.academia.edu
https://fdocuments.in
https://www.toppr.com

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