CERTIFICATE

This is to certify, that the project submitted by us

entitled as
"To study the digestion of starch by salivary amylase
and effect of temperature and pH on it" for the
Central board of secondary education for the
session 2023-2024 is an outcome of our
independent and original work. We have duly
acknowledged all the sources from which the ideas
and extracts have been taken. The project is free
from any plagiarism and has not been submitted
elsewhere for publication.

Signature of Internal Signature of External

Signature of Principal
ACKNOWLEDGEMENT
We would like to express our sincere
gratitude to everyone who helped us
with our Chemistry project To study
the digestion of starch by salivary
amylase and effect of temperature
and pH on it.We want to specifically
thank and appreciate Our Chemistry
teacher Mr. Srimanta Dua sir for
providing us with excellent guidance
during this project. Also, we
appreciate our principal, Mr.Shashi
Bhusan Giri, who gave us the chance
to do this wonderful project.
INDEX
Aim
Objective
Introduction
Apparatus Required
Experiment 1
Experiment 2
Experiment 3
Precautions
Bibliography
 AIM
“ To study the
digestion of
Starch by salivary
amylase
and
effect of temperature
and pH on it. ”
 OBJECTIVE
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-saccnaricies 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. 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:

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
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 ptylin.

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.
d. 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.
e. Record the time and blue colour
intensity.

OBSERVATION

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. 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.
2. Pour a few ice cubes in a beaker and ensure that they stay at 5 °C.
3. Transfer tube- A to the beaker with ice.
4. Take two more beakers and fill them with water.
5. Heat the two beakers, one up to 37 °C and the other at 50 °C.
6. Ensure that the temperatures for the two beakers are constant.
7. Transfer test tube B into the beaker which is set at 37 °C.
8. Similarly, transfer test tube C into the beaker set at 50 °C.
9. Draw 1 ml of saliva solution and add it into test tube A. Do the
same for test tube B and C.
10. 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.
11. 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.
12. Note the time as “0-minute reading” and wait 2 minutes before
proceeding to the next step.
13. Draw a few drops from each tube and add it to the tubes with the
iodine solution. Note the change in colour.
14. Repeat the experiment in intervals of 2 minutes until the colour of
iodine does not change.
 OBSERVATION
Effect of Various Temperatures on the activity
of salivary amylase on starch:

The test tube at 37 °C 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 be digested at
temperatures outside 37° C.

Conclusion

Temperature affects the digestion of starch by

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

Procedure for Chemistry Experiment 3 is:

1. 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.
2. Add pH tablets 5, 6.8 and 8 into test tube A, B, and C
respectively.
3. Now add water into a beaker and boil it by placing it
on a Bunsen burner.
4. Transfer all the three test tubes into boiling water.
5. Use a thermometer to ensure that the temperature
of this water is to be maintained at 37 °C.
6. Use a dropper to transfer 1ml of saliva solution to
each of the three test tubes.
7. Immediately transfer a few drops from test tube A to
the first series test tubes containing iodine solution.
8. Repeat the same for test tube B and C, transferring
the same to series 2 and 3 test tubes respectively.
9. Note the time as “0-minute reading” and wait 2
minutes before proceeding to the next step.
10. Draw a few drops from each tube and add it to the
tubes with the iodine solution.
11. Note the change in colour.
12. Repeat the experiment in intervals of 2 minutes until
the colour of iodine does not change.
 OBSERVATION

Effect of different pH levels on the

activity of salivary amylase on starch:

The salivary amylase did not react in the

tubes that had pH tablets of 5 and 8. It
only reacted with the tube that had the
pH tablet 6.8. The pH is considered acidic
when it is level 5. A pH of 8 is considered
to be alkaline. A pH of 6.8 s considered to
be slightly acidic.

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