PRINCE ASHOK RAJE GAEKWAD

SCHOOL

CHEMISTRY INVESTIGATORY PROJECT 2022-23

ACTION OF SALIVARY AMYLASE ON STARCH

GUIDED BY: MRS. DEEPA SUTHAR

SUBMITTED BY: JIYA PATEL
CLASS: XII A
 ACKNOWLEDGEMENT

I WOULD LIKE TO EXPRESS A DEEP SENSE OF THANKS AND

GRATITUDE TO MY PROJECT GUIDE MRS. DEEPA SUTHAR
MAM FOR GUIDING ME IMMENSELY THROUGH THE COURSE
OF THIS PROJECT. SHE ALWAYS EVINCED KEEN INTEREST IN
MY WORK. HER CONSTRUCTIVE ADVICE AND CONSTANT
MOTIVATION HAVE BEEN RESPONSIBLE FOR THE
SUCCESSFUL COMPLETION OF THIS PROJECT.
MY SINCERE THANKS GO TO MR. P. VARDHARAJAN , OUR
PRINCIPAL SIR FOR HIS CO-ORDINATION IN EXTENDING
EVERY POSSIBLE SUPPORT FOR THE COMPLETION OF THIS
PROJECT.
I ALSO THANK MY PARENTS FOR THEIR MOTIVATION AND
SUPPORT. I MUST THANK MY CLASSMATES FOR THEIR
TIMELY HELP AND SUPPORT FOR COMPLETION OF THE
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.
 INDEX

1. OBJECTIVE
2. INTRODUCTION
3. MATERIAL REQUIRED
4. PROCEDURE
5. OBSERVATION
6. BIBLIOGRAPHY
 OBJECTIVE

IN THIS PROJECT WE WILL STUDY THE

ACTION OF SALIVARY AMYLASE ON
STARCH.
 INTRODUCTION
EVERY HEALTH BOOK INSIST ON CHEWING OF FOOD. THE ACT
OF CHEWING STIMULATES THE EXCRETION OF SALIVA. SALIVA
MIXES UP WITH THE FOOD AND HELPS IN DIGESTION I.E, THE
ENZYME PTYALIN OR AMYLASE PRESENT IN HUMAN SALIVA
HYDROLYSIS THE BIG MOLECULES OF FOOD INTO MANY
MOLECULES. FOR EXAMPLE, STARCH INTO MONOSACCHARIDES,
MALTOSE AND GLUCOSE; PROTEINS INTO AMINO-ACIDS AND
FATS INTO FATTY ACID AND GLYCEROL. THUS SALIVA NOT ONLY
HELPS IN DIGESTION OF FOOD BUT CONVERT IT INTO ENERGY
GENERATING SUBSTANCES. FURTHER, ENZYMES 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 AFFECTED BY PH AND
TEMPERATURE 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.
MATERIALS REQUIRED

1. TEST TUBES
2. TEST TUBE STANDS
3. DROPPER
4. BEAKER
5. STOP WATCH
6. STARCH
7. IODINE SOLUTION
8. DIL. HCL SOLUTION
9. DIL. NaOH SOLUTION
 PROCEDURE

1) Collection of Saliva - Rinse mouth throughly

with cold water and ensure that it does not contain
any food particles. Now take about 20ml of luke
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 no any
suspended impurity ,clear filtrate of saliva solution
is obtained which contains enzyme ptyalin.
2) Preparation of starch solution - Take about 1g of
starch in a 100ml beaker and add 19ml of water to
get 1:20 dilution of the enzyme.
3) Digestion of starch
(a) take 5ml of the starch solution in a test tube. Add
2 ml of saliva solution into it. Mix the solutions well
by shaking the tube carefully and start a stop watch.
(b) 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 ml 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.
Record the time and achromatic point.
 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.

SR NO. TIME(min) TIME TAKEN TOCONTROL TUBE

REACH
ACHROMATIC
POINT IN
EXPERIMENTAL
TUBE

1. 0 min BLUE COLOUR BLUE COLOUR

2. 1 min BLUE COLOUR BLUE COLOUR

3. 2 min BROWN COLOUR BLUE COLOUR

 CONCLUSION

It takes 2mins for 1ml of diluted enzyme (1:20

dilution) to digest completely 5ml of 1% starch
solution to the end point(achromatic point).
 BIBLIOGRAPHY

1. www.google.com
2. www.wikipedia.com
3. Comprehensive practical chemistry
4. Investigatory projects on chemistry