INVESTIGATORY PROJECT

OF CHEMISTRY
SESSION (2022 – 2023)

Submitted as per requirement of

“ Central Board of Secondary Education”

Towards fulfillment of

“Higher School Secondary Certificate”

Submitted by : Under guidance:

OJAS SINGH Mr. B.k Singh

XII - A
 CERTIFICATE

This is to certify that Mr. Ojas Singh

(Reg. No 10510 ) a student of class XII,

DALIMSS SUNBEAM SCHOOL has

successfully completed his research on the project

Digestion of starch, Effect of temperature and

PH under guidance of Mr. BK Singh during the

year 2022-2023 in fulfillment of Chemistry

practical Examinations.

Signature of Examiner Signature of Teacher

 ACKNOWLEDGEMENT

I WOULD LIKE TO EXPRESS MY GRATITUDE

TO MY CHEMISTRY TEACHER MR. B.K SINGH

AND MY PRINCIPAL Mrs.TULIKA SAXENA

FOR GIVING THIS OPPORTUNITIES TO DO

PROJECT DIGESTION OF STARCH, EFFECT OF

TEMPERATUREAND PH WHICH HELPED ME

TO DO LOT OF REASERCH I AM VERY

THANKFUL TO THEM.

THANKS AGAIN TO ALL THE HELP

By Ojas Singh
 BIBLIOGRAPHY

1.XII class chemistry NCERT Books,

2.iCBSE.com,

3.XII class chemisrty Practical Book,

4.Photo from Google image,

5.More Information from Wikipedia.

 CONTENT

1. Objective of the project.................................

2. Introduction...................................................

3. Materials Required........................................

4. Procedure.......................................................

5. Conclusion.....................................................

6. Bibliagraphy...................................................
OBJECTIVE OF THE PROJECT

The main objective of the chemistry project report is

“To Study the digestin of salivary amylase and
effect of temperature and pH on it”.

EXPERIMENT :

✔ To study digestion of starch by

saliva.

✔ To study the effect of temperature

on the digestion of starch by
saliva.

✔ To study the effect of pH on

salivary digestion of starch.
 MATERIAL REQUIRED

✔ Test tubes,

✔ Test tube stand,

✔ One dropper,

✔ Beaker,

✔ Stopwatch,

✔ Starch and Iodine solution,

✔ Thermometer,

✔ Dilute HCL and Dilute NaOH

soltion.
 EXPERIMENT – 1

Procedure: - To study digestion of starch by saliva.

Collection of Saliva -
Rinse mouth thoroughly 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 gargle 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.

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.

Digestion of starch –
 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.
  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 1 ml of
1% iodine solution. Note the color produced,
if any.
 Repeat this test after every one minute
taking two drops of the mixture solution and
fresh \% iodine solution continue until the
test shows no blue color. Record the time and
blue color intensity.

OBSERVATION
Time 1 2 Min. 3 Min. 4 Min.
After
mixing Min.
Color Deep Blue Light
Intensity Blue Blue

Absence of blue color on addition to iodine solution

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

EXPERIMENT – 2
 Procedure: - Effect of temperature on the
digestion of starch by saliva.

 Take three test tubes and label these 1, 2, and 3.

 Take 5ml of the starch solution, 2ml of the saliva

solution and 5ml of water in each test tube.

 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.

 After 5 minutes, 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 colored form.

CONCLUSION
Starch get hydrolyzed by saliva amylase.

EXPERIMENT – 3
 Procedure: - To study the effect of pH on
the salivary digestion of starch.

 Take three test tubes and label these 1, 2,and 3.

 Add 5ml of the starch solution, 2ml of the

saliva solution in each test tube.

 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.

 Keep the three test tubes in water at room

temperature for about 10 minutes.

 Add 2 drops of the solution of each test tube

with 1% iodine solution and observe the color
change.
 CONCLUSION

Temperature effects the digestion of starch by

salivary with increase in temperature salivary

amylase get inactivated and process of digestion

do not take place.