Chemistry Investigatory

Project
To study the digestion of starch by
salivary amylase and effect of
temperature and pH on it

Submitted by SRIRAM
Class – XIIth (Science)
Roll no. (cbse) – ______

Table of Contents
⮚ Certificate
⮚ Declaration
⮚ Acknowledgement
⮚ Aim of Project
⮚ Objective of the Project Report
⮚ Introduction
⮚ Apparatus Required
⮚ Procedure
⮚ Observation
⮚ Conclusion
⮚ Precaution
⮚ Bibliography

ORISON ACADEMY
Certificate
 This is to certify that Sriram.R student
of class XIIth (Sci.) has successfully prepared the report on
the Project entitled “To study the digestion of starch
by salivary amylase and effect of temperature and
pH on it” under the guidance of Mrs.Padma
Priya ( Chemistry).

The report is the result of his efforts & endeavours.

The report is found worthy of acceptance as final
Project report for the subject Chemistry
of class XIIth (sci.).

Signature of Chemistry Teacher Signature of External Examiner

--------------------------- --------------------------

Signature of Principal

-----------------------------

Acknowledgement
I would like to express a deep sense of thanks and gratitude to
my project guide Mrs. Padma Priya for guiding me immensely
through the course of the project. She always evinced keen
interest in my project. Her constructive advice & constant
motivation have been responsible for the successful
completion of his project.

My sincere thank goes to our principal sir for his co-ordination

in extending every possible support for the completion of this
project.

I must thanks to my classmates for their timely help and

support for completion 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.

SRIRAM.R Class- XIIth (Science)

AIM
 “ To study the digestion
of Starch by salivary
amylase and
effect of
temperature and
pH on it. ”

Objective of the Project Report

The main objective of this chemistry project
report is “To study the digestion of starch by
salivary amylase and effect of temperature and
pH on it” .

1. To study the digestion of starch by saliva.

2. To study the effect of temperature on the
digestion of starch by saliva.
3. To study the effect of pH on the salivary
digestion of starch.

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 many molecules.

For example, starch into mono- saccharides maltose

and glucose; proteins into amino acids and fats into
fatty acids and glycerol.
Thus saliva not only helps in digestion of food but also
convert into energy generating substances ATP.
Further, enzyme 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 temperature and pH 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.

Apparatus Required
The requirements for experiment of chemistry project
report Are as follow:
 1. Test tubes
2. Test tube stand
3. One dropper
4. Beaker
5. Stop watch
6. Starch
7. Iodine solution
8. Thermometer
9. Dilute HCl solution
10.Dilute NaOH solution

Experiment 1
Aim:- To study the digestion of starch by
saliva

Procedure for Chemistry Experiment 1 is:

1. Collection of Saliva:- Rinse mouth thoroughly with
cold water and ensure that it does not contain any
food particles. Now take about 250ml of lukewarm
water in the mouth and keep 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
amylase.
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:-
a. Take 5ml of the starch solution in a test tube. Add
2ml of saliva solution into it. Mix the solution 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 dropper
and transfer it into another test tube containing about
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.

d. . Record the time and blue colour intensity.

Observation
Time Passed 1 2 3 4
after Mixing minute minute minute minute
 Colour Intensity Deep Blue Light No
Blue Blue Blue

Absence of blue colour on addition to iodine solution

means absence of starch in the mixture solution. That
is whole of the starch has got digested or hydrolysed.

Conclusion
Starch gets hydrolysed by salivary amylase

Experiment 2
Aim:- To study the effect of temperature on the
digestion of starch by saliva.

Procedure for Chemistry Experiment 2 is:

1. Take three test tubes and label these 1,2, and 3. 2.
Take 5ml of the starch solution, 2ml of the saliva
solution and 5ml of water in each test tube. And
shake the test tubes carefully.
2. 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.
3. After 5 minutes, observe the colour change on mixing
two drops of the mixture of every tube with one ml of
1% iodine solution. Note the intensity of blue
coloured form.

Observation

Time passed Intensity of blue colour

after mixing Test tube 1
saliva at room Test tube 3
Test tube 2 at
solution with in boiling
starch solution temperature water
50°��
(in min)
5 Light blue Blue Deep blue
6 No blue colour Light blue Blue
7 - Faint blue Blue
8 - No blue colour Blue
9 - - Blue
10 - - Blue

Conclusion

Temperature affects the digestion of

starch by saliva.
 Experiment 3
Aim:- To study the effect of pH on the digestion of
starch by saliva.

Procedure for Chemistry Experiment 1 is:

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 as 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.
4. Keep the three test tubes in water at room
temperature for about 10 minutues.Add 2 drops of
the solution of each test tube with1% iodine
solution and observe the colour change.

Observation
Colour produced (in
Test Solution taken test tube) with 1%
tube
iodine
 solution
1 Starch + saliva + water No blue colour
2 Starch + saliva +dil. HCl Blue colour
3 Starch + saliva + dil. NaOH Blue colour

Conclusion
Hydrolysis of starch by the enzyme does not take
place in the acidic or alkaline medium.

Precaution

1. All apparatus should be clean and washed

properly. 2. Add equal drops of iodine in all the
samples while testing for starch.
3. Temperature variation affects enzyme activity, so
take the readings at a constant temperature for
all the samples.
4. Delay in sampling or the reaction time may affect
the result. So, iodine drops must be added at fixed
intervals in all samples.
 Bibliography
1. Wikipedia-the free encyclopedia
2. http://www.google.com/
3. http://en.wikipedia.org
4. www.icbse.com
5. Comprehensive Chemistry
6. Chemistry NCERT Class XIIth
7. Dinesh chemistry

Thank you!!
 -Sriram.R

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