Certificate

This is to certify that Miss diksha

Shivhare student of class XII (PCM);
has successfully completed her project
on topic “To study the digestion of
starch by salivary amylase and effect of
temperature and pH on it ” in the
academic year 2023-2024; in the
institution ILVA Higher Secondary
School.

_____________ ________________

Principal Examiner’s signature

_____________ ___________________

School stamp Teacher In-charge

ACKNOWLEDGEMENT
I undertook this Project work, as the part of my XII-Computer
science course. I had tried to apply my best of knowledge and
experience, gained during the study and class work
experience. However, developing software system is generally
a quite complex and time-consuming process. It requires a
systematic study, insight vision and professional approach
during the design and development. Moreover, the developer
always feels the need, the help and good wishes of the
people near you, who have considerable experience and idea.
I would like to extend my sincere thanks and gratitude to my
teacher Miss .Usha Chaturvedi . I am very much thankful to
our Principal .Mr. for giving valuable time
and moral support to develop this software.
I would like to take the opportunity to extend my sincere
thanks and gratitude to my parents for being a source of
inspiration and providing time and freedom to develop this
software project.
I also feel indebted to my friends for the valuable suggestions
during the project work.

DIKSHA SHIVHARE
Class XII
 Index
1. Aim
2. Object of the project report
3. Introduction
4. Apparatus required
5. Experiment 1
6. Experiment 2
7. Experiment 3
8. Precautions
9. Bibliography
 AIM
“To study the digestion of
Starch by salivary amylase and
effect of temperature and pH
on it.”
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 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 hydrolysis 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:
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
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 Coldwater 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 starching 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. Add2ml 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.
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.Take three lest tubes and label these 1.2. and 3.

2. Take 5 ml of the starch solution, 2ml of the
saliva solution and 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°C and 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.
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.Take three test tube and label these 1,2, and 3.
2.Add 5ml of the starch solution, 2ml of the saliva
solution in each test tube.
3.Now as 2ml of water in test tube number 1 2ml
of Dilute HCl 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
temperature for about 10 minutes.
5.Add 2 drops of the solution of each test tube
with 1%iodine solution and observe the colour
change.

Hydrolysis of starch by the enzyme does not take

place in the acidic or alkaline medium.
Precaution
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 XII

Thank you!!