KENDRIYA VIDYALAYA HASSAN

Chemistry investigatory project

“STUDY OF SALIVARY AMYLASE AT DIFFERENT PH
AND TEMPERATURES”

Submitted To: Submitted By:

Mr. Ajith Sir T.Manjushree
(P.G.T.Chemistry) 12107 ( XIIth)
 CERTIFICATE

This is to certify that T. Manjushree.Roll. No 12107 of

class XII of KENDRIYA VIDYALAYA HASSAN has
successfully completed her project report in chemistry
on the topic “STUDY OF SALIVARY AMYLASE AT
DIFFERENT PH AND TEMPERATURES” as prescribed by
the CBSE during the academic year 2023- 2024.

INTERNAL EXAMINER PRINCIPAL

EXTERNAL EXAMINER
 ACKNOWLEDGEMENT

I would like to sincerely and profusely thank my

chemistry teacher Mr.Ajith Sir for his guidance and
help to make this project a success.
I would also like to extend my gratitude to the
Principal for providing me with all the facility that
was required.
My Parents also played a key role in shaping up this
project nicely and I convey my special thanks to them
as well.
 INDEX

SL.NO CONTENTS Page.no

1) Theory 01-03
Our Objective

In the Beginning

Effect of Temperature

Effect of pH

How to test it?

Learning Outcomes:
2) Materials Required 04
3) Effect of Different Temperatures on the 05-07
Activity of Salivary Amylase on Starch

Materials Required
Procedure
Observation

Results
4) Effect of Different PH on the Activity of 08 -10
Salivary Amylase on Starch
Materials Required
Procedure
Observation

Results
5) Conclusion 11
6) Bibliography 12
 Theory
Our Objective

All living beings need energy to survive. It is from the food we

consume that we get our energy. We know that the energy we
are getting is from 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 the food starts as soon as we put food in our

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 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
Effect of Temperature

All enzymes are proteinaceous in nature. At a lower

temperature, the enzyme salivary amylase is deactivated and at
a higher temperature, the enzyme is denaturated. Therefore,
more time will be taken by an enzyme to digest the starch at
lower and higher temperatures. The 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 denatured. The enzyme salivary
amylase is most active at pH 6.8. Our stomach has a 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 a blue color with iodine till it is completely
digested into maltose. At this point, no blue color is formed.
This is the endpoint or achromic point.

Learning Outcomes:

 To understand the process of digestion of starch by salivary

amylase.

 To understand the effect of temperature and pH on the

activity of salivary amylase on starch.
Materials Required

1]Iodine solution

2]Test tubes

3]Ice cubes

4]Water

5]15 ml 1% Starch solution + 3 ml 1% NaCl

6]Saliva solution

7]Dropper

8]Thermometer

9]Bunsen burner

10]Wire gauze

11]Dil.HCi

12]Dil.NaOH
1. Effect of Different Temperatures on the Activity of
Salivary Amylase on Starch
Materials Required
Three series of test tubes having iodine solution in each, test
tubes, ice cubes, water, 15 ml 1% starch solution + 3 ml 1%
NaCl, saliva solution, droppers, thermometer, Bunsen burner,
and wire gauze.

Procedure
 Take 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.
 Maintain the temperature of the beaker containing ice cubes
at 5°C.
 Take a beaker containing ice cubes and keep it on the table.
 Take another two beakers containing water and heat over
the Bunsen burner.
 Now transfer experimental tube A into a beaker containing
ice.
 Transfer the second experimental tube B into a water bath

set at 37°C and the third experimental tube C into the beaker
maintained at 50°C.
 Using a dropper, take 1 ml saliva solution and transfer the
solution into test tube A.
 Similarly, add 1 ml saliva solution into test tube B and test
tube C.
 Immediately, using a dropper, take a few drops from

experimental tube A and transfer this into the first series of

test tubes having iodine solution.
 Similarly, using fresh droppers, do the same procedure for

test tube B and test tube C and transfer the solution into the
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 few drops from

each tube add to the iodine tubes, and note the change in
color of iodine.
 Keep on repeating the experiment at an interval of every 2

minutes till the color of the iodine does not change.

Observation
Temperature Time taken
4°C 12 min
35°C 6 min
50°C 10 min

Results
It takes less time to reach an 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.
2. Effect of Different pH on the Activity of Salivary
Amylase on Starch

Materials Required

Three series of test tubes having iodine solution in each, test

tubes, Dil.HCI, water, and Dil.NaOH the beaker containing water
with a thermometer, 15 ml 1% starch solution + 3 ml 1% NaCl,
saliva solution, droppers, Bunsen burner, and wire gauze.

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 Dil.HCl into test tube A, water into test tube B, and
Dil.NaOH into test tube C.
 Now transfer experimental tubes A, B, and C into a beaker
containing water and a thermometer for recording
temperature. The temperature of this beaker is to be
maintained at 37°C.
 Using a dropper, take 3 ml of saliva solution and add 1 ml
of solution to each of the three test tubes.
 Immediately using a dropper, take a 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 the 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 add to the iodine tubes, and note the change in color
of iodine.
 Keep on repeating the experiment at an interval of every 2
minutes till the color of iodine does not change.
Observation

Time taken Result

Dil.HCI(Acidic) 14 min Blue Black colour

Water 4 min No change in color

Dil.NaOH(Basic) 16 min Blue Black color

Results

Dil.HCI is acidic and Dil.NaOH is alkaline, therefore salivary

amylase did not act in these tubes. Whereas, the enzyme acted

in the tube with water (i.e., slightly acidic) and digested the

starch.
 Conclusion
1] Effect of Different Temperatures on the Activity of Salivary
Amylase on Starch
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 an enzyme to digest
the starch at lower and higher temperatures. At 37° C, the
enzyme is most active and hence, takes less time to digest
the starch.

2) Effect of Different pH on the Activity of Salivary Amylase on

Starch

Dil.HCI is Strongly acidic and Dil.NaOH is alkaline, therefore

salivary amylase did not act in these tubes. Whereas, the
enzyme acted in the tube with water (i.e., slightly acidic) and
digested the starch.
 Bibliography

1)https://youtu.be/iaqxTaXit9M?si=L8MJWSg3-fj1RF0H
2) https://amrita.olabs.edu.in

3) https://youtu.be/7KJXYYN5Z20?si=jskNbLU2bNJ5gC01