ODISHA ADARSHA

VIDYALAYA,
TIKIRA, GHATAGAON, KEONJHAR - 758029
SESSION 2022-23

CHEMISTRY INVESTIGATORY
PROJECT REPORT
TOPIC:- TO STUDY THE ACTIVITY OF
SALIVARY AMYLASE ON STARCH
AND EFFECT OF TEMPERATURE
AND pH ON IT.
SUBMITTED BY:-
LOKESH RANJAN MAHANTA
CLASS: XII-SCIENCE
SECTION: ‘B’
SUBMITTED TO :-
SCHOOL ROLL NO. : 09 YUDHISTHIRA MAHANTA
(PGT Chemistry)
CBSE ROLL NO. :
SUBJECT: CHEMISTRY
 ACKNOWLEDGMENT
In the accomplishment of this project successfully, I would
like to express my gratitude and appreciation to all those who gave
me the possibility to complete this.
Primarily I would thank God for being able to complete this
project with success. Then I would like to thank my Chemistry
teacher Mr. Yudhishthira Mahanta whose valuable guidance and
pieces of advice have been the ones that helped me patch this project
and make it a full-proof success. I would also like to thank our
Principal Mr. Suvendu Kumar Moharaj for his suggestions and
his instructions that served as the major contributor towards the
completion of the project.
Finally, I would like to thank my parents for helping me
economically and my classmates who have helped me with their
valuable suggestions that have been helpful in various phases of the
completion of the project.
 DECLARATION
I hereby declare that the investigatory project report entitled
‘TO STUDY THE ACTIVITY OF SALIVARY AMYLASE ON
STARCH AND EFFECT OF TEMPERATURE AND pH ON IT’
submitted to Odisha Adarsha Vidyalaya, Tikira, is a record of an original
work done by me under the guidance of Mr. Yudhishthira Mahanta,
PGT Chemistry, Odisha Adarsha Vidyalaya, Tikira, and this project
report is submitted for the partial fulfillment in particular fulfillment of
curriculum of Central Board of Secondary Education (CBSE) leading to
the 12th Board examination of session 2022-23. This project report is not
submitted to any other educational institute or for any other purpose.

Class : XII (B)

 CERTIFICATE
This is to certify that this Chemistry Investigatory Project on the topic
‘TO STUDY THE ACTIVITY OF SALIVARY AMYLASE ON
STARCH AND EFFECT OF TEMPERATURE AND pH ON IT’
has been successfully completed by
MR. LOKESH RANJAN MAHANTA
of class XII(B) under the guidance of
MR. YUDHISTHIRA MAHANTA
for the fulfillment of curriculum of Central Board of Secondary Education
(CBSE) leading to 12th Board examination of session 2022-23.

Teacher In-charge External Examiner Principal

Date : / /
 CONTENTS
1. Acknowledgment
2. Declaration
3. Certificate
4. Objective of the project
5. Introduction
6. Experiment 1
7. Experiment 2
8. Experiment 3
9. Conclusion
10. Bibliography
TO STUDY THE
ACTIVITY OF
SALIVARY AMYLASE
ON STARCH AND
EFFECT OF
TEMPERATURE AND
pH ON IT.
OBJECTIVE OF THE
PROJECT
The main objective of this project report is :
‘TO STUDY THE ACTIVITY OF SALIVARY AMYLASE
ON STARCH AND EFFECT OF TEMPERATURE AND pH
ON IT’.
Following are the three experiments we need to carry out, to fulfill
this objective :-

EXPERIMENT 1 : To study the activity of starch by salivary amylase.

EXPERIMENT 2 : To study the effect of temperature on the activity of
s salivary amylase on starch
EXPERIMENT 3 : To study the effect of pH on the activity of salivary
a amylase on starch.
 INTRODUCTION
All living beings need energy to survive. It is from food we consume that we get our energy. We know
that the enzyme we are getting is by the process of digestion that breaks down the complex substance of starch
into simpler molecules of glucose, which are further metabolized into CO2 and water through the process of
glycolysis. The human digestive tract starts at the mouth and ends at the anus.

IN THE BEGINNING
The digestion of food starts as soon as we put food in the
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 a disaccharide – maltose.
Salivary Amylase 퐶12 퐻22 푂
(퐶6 퐻 10 푂
5 )푛 11
(Starch) pH 6.8 (Maltose)
The complete digestion of starch occurs only in the small
intestine by the action of pancreatic amylase.

The activity of enzymes is strongly affected by several factors, such

as temperature and pH.

1) EFFECT OF TEMPERATURE
All the enzymes are proteinaceous in nature. At a lower temperature, the enzyme salivary amylase
is deactivated and at a higher temperature, the enzyme is denatured. Therefore, an enzyme will take more
time to digest the starch at lower and higher temperatures. The optimum temperature for the enzymatic
activity of salivary amylase ranges from 32℃ to 37℃. The optimum temperature means the temperature at
which the enzyme shows the maximum activity. At this optimum temperature, the enzyme is most active
and takes less time to digest the starch.
 2) 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 denatured. 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.
What is STARCH?
Starch is a tasteless, fluffy white powder that is insoluble in
cold water, alcohol and other solvent. It is the most important dietary
source for human beings. High content of starch is found in cereals,
roots, tubers and some vegetables. It is a polymer of α-glucose and
consists of two components: -
(i) Amylose
(ii) Amylopectin
(i) AMYLOSE
It is water soluble component which constitutes about 15-
20% of starch.
Chemically amylose is a long unbranched chain with 200- Amylase
1000 α-D-(+)-glucose units held together by C1-C4 glycosidic
linkage.
(ii) AMYLOPECTIN
It is insoluble in water and constitutes about 80-85% of
starch.
It is a branched chain polymer of α-D-glucose units in which
chain is formed by C1-C4 glycosidic linkage whereas
branching occurs by C1-C6 glycosidic linkage.
Amylopectin
 EXPERIMENT 1
AIM OF THE EXPERIMENT:
To study the action of salivary amylase on starch.
MATERIALS REQUIRED:
Beaker : 1
Test tubes : 2 Starch powder : 10 g
Test tube stand : 1 Iodine solution : As required
Dropper : 1 Distilled water : 150 mL
Glass rod/Stirrer : 1 Salivary amylase solution/ Diastase tablets : As required
PROCEDURE:
1) Add 10 g of starch in 100 mL of distilled water.
2) Stir the mixture with the help of a glass rod to make 1% starch solution.
3) Take 10 mL of the prepared starch solution in a test tube and mark it as ‘A’.
4) Put 1-2 drops of iodine solution into the test tube containing starch solution.
5) Take 10 mL of starch solution in another test tube and mark it as ‘B’.
6) Make some salivary amylase solution from your saliva. Otherwise, use diastase tablets.
7) Pour the salivary amylase solution (or put the diastase tablet) into test tube B.
8) Keep test tube B undisturbed for about 10 minutes.
9) After 10 minutes, add 1-2 drops of iodine solution into test tube B.
10) Record the colour changes observed in both test tubes.
OBSERVATIONS:
The following observations are recorded from test tubes A and B:-

Colour change on adding iodine solution

1. A Blue-black colour
2. B No colour
CONCLUSION:
The salivary amylase digested the starch and thus no blue-black colour appears when the iodine
solution is put into the test tube
AIM OF THE EXPERIMENT:
EXPERIMENT 2
To study the effect of temperature on the activity of salivary amylase on starch.
MATERIALS REQUIRED:
Beakers (100 mL) : 3
Test tubes : 3 1% starch solution : As required
Dropper : 1 Iodine solution : 5 mL
Thermometers : 3 Distilled water : 100 mL
: As required Salivary amylase solution/ Diastase tablets : As required
Ice cubes
Bunsen burners
PROCEDURE:
1) Take three beakers and fill 50 mL of distilled water. Mark them as A, B, and C.
2) Take three test tubes and pour 10 mL of prepared 1% starch solution in each of them. Put a test in each beaker.
3) In beaker A, put some ice cubes and maintain the temperature of water to 20℃ with the help of a
thermometer.
4) Take the beakers B and C and maintain the temperature of water to 37 ℃ and 70 ℃ respectively with the help
of Bunsen burners and thermometer.
5) Pour/ put the salivary amylase solution/diastase tablets into each test tube in beakers A, B, and C.
6) Put 1-2 drops of iodine solution in each test tube in beakers A, B, and C.
7) Keep the beakers containing test tubes undisturbed for about 30 minutes.
8) After 30 minutes, observe the colour changes in the test tubes and record your observations.
OBSERVATIONS:
The following observations are recorded after 30 minutes from test tubes in beakers A, B, and C:-
Sl. No. Temperature of the solution Colour change observed in the test tube
1. A 20℃ Light blue-black colour
2. B 37℃ No colour
3. C 70℃ Dark blue-black colour
CONCLUSION:
The salivary amylase shows maximum activity at 37℃ because other than that temperature the proteins in
the enzymes get deactivated.
AIM OF THE EXPERIMENT:
EXPERIMENT 3
To study the effect of pH on the activity of salivary amylase on starch.
MATERIALS REQUIRED:
Beakers (100 mL) : 3
Test tubes : 3 1% starch solution : As required
Test tube stand Iodine solution : 5 mL
: 1
Dropper Salivary amylase solution/ Diastase tablets : As required
: 1
pH tablets (pH 4, pH 7 & pH 9.2) : 1 from each

PROCEDURE:
1) Take three test tubes and pour 10 mL of prepared 1% starch solution into each of them. Mark them as A, B, and C.
2) Put 1-2 drops of iodine solution in each test tube.
3) Add a pH 4 tablet in test tube A to make the starch solution acidic. Similarly, add pH 7 and pH 9.2 tablets to test
tubes B and C to make the starch solution in them neutral and basic respectively.
4) Pour/ put the salivary amylase solution/diastase tablets into test tubes A, B, and C.
5) Keep the test tubes undisturbed for about 30 minutes.
6) After 30 minutes, observe the colour changes in the test tubes and record your observations.
OBSERVATIONS:
The following observations are recorded after 30 minutes in test tubes A, B and C:-
Sl. No. Test tube pH of the solution Colour change observed in the test tube
1. A 4 Blue-black colour
2. B 7 No colour
3. C 9.2 Blue-black colour
CONCLUSION:
The starch gets digested faster by the salivary amylase at an optimum pH 7≅ pH 6.8. at this pH, the enzyme shows
maximum activity.
 CONCLUSION
1) EFFECT OF TEMPERATURE ON THE ACTIVITY OF SALIVARY AMYLASE
ON STARCH
The test tube at 37℃ reaches the achromic point quickest compared to the
other two. At high temperatures, the enzyme gets denatured and at low
temperatures, the enzyme is deactivated. Hence, it takes more time for
starch to digest at a temperature outside 37℃.

2) EFFECT OF pH LEVELS ON THE ACTIVITY OF SALIVARY AMYLASE ON

STARCH
The salivary amylase did not react in the test tubes that had pH tablets of
4 and 9.2. it only reacted with a test tube that had the pH tablet 7. The pH
is considered acidic when it is at level 4. And a pH of 9.2 is considered to be
alkaline. A pH of 7 is considered to be slightly acidic which is optimum for
the digestion of starch.
BIBLIOGRAPHY
NCERT Chemistry Book – XII (Part 2)
www.googleimages.com
www.olabs.edu.in
www.academia.edu
www.byjus.com
www.youtube.com
www.Wikipedia.com/salivary_amylase
And more…
THANK
YOU!
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