A PROJECT REPORT ON

“Digestion of starch by salivary amylase and effect of temperature

and pH on it.”

Submitted to CBSE board in partial fulfillment for the course

requirement of the

Class XII
CHEMISTRY
Submitted By: Shivam Vinod Satpute
Roll No.:
Guided By: Bishwajit Golder Sir

DEPARTMENT OF CHEMISTRY

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 CERTIFICATE
This it to certify that the project entitled
“Digestion of starch by salivary amylase and effect of temperature
and pH on it.”

Submitted by: Shivam Vinod Satpute

Roll No.:

Inertial fulfillment of the requirement for STD XII of central board of secondary
education (CBSE), this is record of their work carried out by them under my
guidance for academic session 2023-24.

Date:

Subject teacher: Bishwajit Golder sir

Place: Chandrapur Principal

Seal of school: Shree Maharishi Vidya Mandir

INTERNAL EXAMINE EXTERNAL EXAMINE

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 DECLARATION
To,

The principal

Shree Maharishi Vidya Mandir

Chandrapur

Respected mam,

I undersigned of student of STD XII CHEMISTRY dealer that the

project entitled “Digestion of starch by salivary amylase and effect of
temperature and pH on it.” Is submitted by me to the CBSE board, in partial
fulfillment for the requirement of STD XII CHEMISTRY, and hereby declare that
the Project developed by me has been carried out independently and has not
been duplicated from any other external source.

Place: Chandrapur yours sincerely

Date: Shivam Satpute

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 ACKNOWLEDGEMENT

Each step in learning process of life is an opportunity which adds to a person. A

project research work is usually never one man show, but it is very much the
product of collective efforts.

I take upon this opportunity endowed upon me by the grace of the almighty, to
thank all those who have been part of this Endeavor,

I am thankful to Principal Mrs. Shree Lakshmi Murty of Shree Maharshi Vidya

Mandir, Chandrapur for enlightening the way for my accomplishment.

I am thankful to my guide for helping me immensely on accomplishing this

project providing me all possible help and facilities which are available at their
disposal.

I would like to add a few heart full words for the people who were the part of
this work in numerous ways, people who gave untended support right from the
stage the idea was conceived.

Last but not the least, I wish to express my deep feeling of affection and love for
my parents and friends for taking pain to educate me. This charity and kindness
bless me to see this day of achievement and satisfaction.

Thanking you!

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 TABLE OF CONTENTS

 Aim of Project

 Objective of the Project Report

 Introduction

 Apparatus Required

 Procedure

 Observation

 Conclusion

 Precaution

 Bibliography

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 AIM

“Digestion of starch by salivary amylase and effect of temperature and pH

on it.”

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Objective of the Project Report

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 ofstarch
by saliva.
3. To study the effect of pH on the salivary digestion of
starch.

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 INTRODUCTION

Every health book insists on the chewing of food. The act ofchewing
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 acidsand
glycerol.

Thus saliva not only helps in digestion of food but also convert 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 the action of enzymes. In other
words, digestion of food by salivary 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 complex with iodine. If no starch is
present in a system it will not giveblue colour with iodine.

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Apparatus Required
The requirements for experiment of chemistry project reportAre as
follow:
1. Test tubes

2. Test tube stand

3. One dropper

4. Beaker

5. Stop watch

6. Starch

7. Iodine solution

8. Thermometer

9. Dilute HCl solution

10. Dilute NaOH solution

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 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 about5 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.

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 Observation

Time Passed after 1 2 3 4

Mixing minute minute minute minute
Colour Intensity Deep Blue Light No
Blue Blue Blue

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

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 Experiment 2
Aim:- To study the effect of temperature on the digestion of
starch 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 test tubes carefully.
3. Place test tube number 1 in water at room
temperature,test tube number 2 in a beaker containing
water at 50°Cand test tube number 3 in boiling water.
4. After 5 minutes, observe the colour change on mixing
two 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 after Intensity of blue colour

mixing saliva Test tube 1 at
solution with room Test tube 3 i
Test tube 2 at 500C
starch soulution temperature boiling water
(in min)
5 Light blue Blue Deep blue
6 No blue colour Light blue Blue
7 - Faint blue Blue
8 - No blue colour Blue
9 - - Blue
10 - - Blue

Conclusion

Temperature affects the digestion of starch by saliva.

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 Experiment 3
Aim:- To study the effect of pH on the salivary digestion of
starch.
Procedure for Chemistry Experiment 1 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
NaOH solution 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.

Observation
Test colour produced (in test tube)
Solution taken
tube with 1% iodine
1 Starch + saliva + water No blue colour
2 Starch + saliva + dil. HCI 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.

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 Precaution
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
the samples.
4. Delay in sampling or the reaction time may affect the
result. So, iodine drops must be added at fixed
intervalsin all samples.

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 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

Thank you!!

-Shivam Satpute

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