JAWAHAR NAVODAYA VIDYALAYA

SOLAPUR

PROJECT NAME : TO STUDY THE DIGETION OF STARCH BY

SALIVARY AMILASE & EFFECT OF TEMPARETURE ON IT
STUDENT NAME : HARSHWARDHAN VITTHAL LANDAGE
CLASS : XII
ROLL NO :

UNDER THE GUIDENCE OF

ARCHANA SHELKE
(PGT CHEISTRY)
JNV SOLAPUR
 CERTIFICATE
This is certify that, the original and genuine investigation work
has carried out to investigate about the subject matter and the related data
collection and investigation has been completed solely, sincerely and
satisfactorily by MAST. HARSHWARDHAN VITTHAL LANDAGE
ROLL NO : of Class: XII, Jawahar Navodaya Vidyalaya,
Solapur. Regarding him project titled

“TO STUDY THE DIGETION OF STARCH BY SALIVARY

AMILASE & EFFECT OF TEMPARETURE ON IT”

Guide:

Miss. Archana Shelke

PGT (Chemistry)

Vice principal Principal

CHEMISTRY JAWAHAR NAVODAYA VIDYALAYA SOLAPUR PAGE 1

  ACKNOWLEDGMENT

I would like sincerely and profusely thank to my Chemistry teacher

Miss. Archana Shelke PGT (Chemistry) and our attendant for their
guidance and support in completing my project.

I would also like to extend my gratitude to the Principal

Mr.S.C.Kothadi (Sir) for providing me with all the facility that was
required.

Student Name: HARSHWARDHAN VITTHAL LANDAGE

Class: XII

Roll No :

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  INDEX

Objective of the project report

Introduction
Apparatus required
Procedure
Observation
Conclusion
Precauti0n
Bibliography

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  OBJECTIVE OF THE PROJECT
REPORT

The main objective of this chemistry project report is “TO

STUDY THE DIGETION OF STARCH BY SALIVARY AMILASE &
EFFECT OF TEMPARETURE ON IT”

1. To study the digetion of starch by saliva

2. To study the effect of temp. on the digetion of starch
by saliva
3. To study the effect of pH on the salivery digetion of
starch

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  Introduction
Every health book insists on the chewing of food. The act of
chewing stimulates the excretion of saliva. Saliva mixes
upwith the food and helps its digestion. That is, the
enzymeptyalin or amylase present in human saliva
hydrolyzes thebig molecules of food into many
molecules.For example, starch into mono-saccnaricies
maltose and glucose; proteins into amino acids and fats
into fatty acidsand glycerol.Thus saliva not only helps in
digestion of food but alsoconvert into energy generating
substances. Further, enzymeand their activity are very
sensitive to temperature and pH.Even a slight variation in
these two factors, can disturb theaction of enzymes. In
other words, digestion of food bysalivary amylase is also
effected by temperature and pH andcan be verified
experimentally.For example, hydrolysis of starch can be
verified by testing itwith iodine solution. Starch forms blue
coloured complexwith iodine. If no starch is present in a
system it will not giveblue colour with iodine.

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  APPARATUS REQUIRED

1. Test tude
2.Test tube stand
3.One dropper
4.Beaker
5. Stop watch
6.Starch
7. Iodine solution
8.Thermometre
9.Dil. HCL solution
10.Dil NaOH solution

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 Experiment 1
Aim:- To study the digestion of starch by saliva
Procedure for Chemistry Experiment 1 is:
 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 salivasolution and contains enzyme ptylin.

 Preparation of starch solution:-

Take about 0.5g of starchin 100ml beaker and add enough
water to make a paste.Dilute the paste by adding 50ml
water and boil for about5 minutes.

 Digestion of starch:-
1.Take 5ml of the starch solution in a test tube. Add 2ml of
saliva solution into it. Mix the solution wellby shaking the
tube carefully and start a step watch.

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2. 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.
3. 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.
4. Record the time and blue colour intensity.
Time 1 2 3 4
passed minute minute minute minute
after
mixing
Colour Deep blue Blue Light blue No blue
intensity

Absence of blue colour on addition to the iodine solution

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

 Observation
Starch gets hydrolysed by salivary amylase

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 Experiment 2
Aim:- To study the effect of temperature on the digestion
ofstarch by saliva.
Procedure for Chemistry Experiment 2 is:
1.Take three test tubes and label these 1,2, and 3.
2.Take 5ml of the starch solution, 2ml of the saliva
solutionand 5ml of water in each test tube. And shake the
testtubes carefully.
3.Place test tube number 1 in water at room
temperature,test tube number 2 in a beaker containing
water at 500c and test tube number 3 in boiling water.
4.After 5 minutes, observe the colour change on mixingtwo
drops of the mixture of every tube with one ml of 1%iodine
solution. Note the intensity of blue coloured form.

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  Observation

Time passed Intensity of blue colour

after mixing
saliva Test tube 1 at Test 2 at 500C Test tube 3
solution with room temp. in boiling
starch water
solution
(in mm)
5 Light blue Blue Deep blue
6 No blue colour Light blue Blue
7 - Fent blue Blur
8 - No blue colour Blue
9 - - Blue
10 - - Blue

 Conclusion
Temperature affects the digestion of starch bysaliva.

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 Experiment 3
Aim:- To study the effect of pH on the salivary
digestion ofstarch.
Procedure for Chemistry Experiment 3 is:

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

2.Add 5ml of the starch solution, 2ml of the saliva
solutionin each test tube.
3.Now as 2ml of water in test tube number 1 2ml of
DiluteHCl in test tube number 2 and 2ml of Dilute
NaOHsolution in test tube number 3 and shake carefully.
4.Keep the three test tubes in water at room
temperaturefor about 10 minutes.
5.Add 2 drops of the solution of each test tube with
1%iodine solution and observe the colour change.

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  Observation

Test tube Solution taken Colour

produced (in
test tube )
with 1% iodine
solution
1 Starch+saliva+water No blue colour
2 Starch+saliva+Dil.HCL Blue colour
3 Starch+saliva+Dil.NaOH Blue colour

 Conclusion
Hydrolysis of starch by the enzyme does not take place
inthe acidic or alkaline medium.

 Precaution
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1.All apparatus should be clean and washed properly.
2.Add equal drops of iodine in all the samples whiletesting
for starch.
3.Temperature variation affects enzyme activity, so takethe
readings at a constant temperature for all thesamples.
4.Delay in sampling or the reaction time may affect
theresult. So, iodine drops must be added at fixed
intervalsin 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

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