INVESTIGATORY PROJECT

REPORT
Action of Salivary Amylase On Starch
In partial fulfillment of AISSCE 2023-24
Biology practical

Prepared By
Nishanth
Gowda
Class -XII-B
2023-24
 CERTIFICATE
This is to certify that the work presented in this grade XII Action of
Salivary Amylase on Starch has been carried out under my
supervision and is the Bonafide work of Nishanth Gowda. This
work is original and has not been submitted for any other purpose.

INTERNAL EXAMINER

EXTERNAL EXAMINER

DATE:

PLACE:
 ACKNOWLEDGEMENT
I would like to express my special gratitude to
my Biology Teacher Ms. Poulami Ghosh as
well as our Head of School Ms. Swati Soni
who gave me the golden opportunity to do this
wonderful project which also helped me to do a
lot of research work. I came to know about so
many new things. I am really thankful to them.
 INDEX

Sl.No Topic Page No

1
1 Aim

2
2 INTRODUCTION

3-5
3 THEORY

6
4 APPARATUS

7
5 PROCEDURE

9
6 OBSERVATIONS

10
7 PRECAUTIONS

10
8 SOURCES OF ERROR

11
9 CONCLUSION

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10 BIBLIOGRAPHY
 AIM

Action of Salivary Amylase On Starch

1
 INTRODUCTION

The process of starch digestion by salivary amylase marks the initial

phase of carbohydrate breakdown in the human digestive system.
Salivary amylase, an enzyme secreted by the salivary glands, plays a
crucial role in breaking down complex starch molecules into smaller,
more manageable compounds. This digestive process begins in the
mouth, where salivary amylase starts to hydrolyze starch into maltose
and smaller polysaccharides, setting the stage for further digestion in
the gastrointestinal tract. This initial step highlights the significance of
enzymatic action in facilitating the breakdown of dietary starches,
ultimately aiding in the absorption of vital nutrients by the body .

2
 THEORY
**Starch Digestion by Salivary Amylase: **

The process of starch digestion begins in the mouth with the action of an
enzyme called salivary amylase. Salivary amylase is secreted by the
salivary glands and mixed with food during the chewing process. This
enzyme specifically targets starch, a complex carbohydrate composed of
glucose units linked together. Starch is a polysaccharide found in many
plant-based foods, such as grains, potatoes, and vegetables.

Salivary amylase catalyzes the hydrolysis of starch molecules into simpler

compounds. The enzyme breaks down the starch by cleaving the glycosidic
bonds between the glucose units. The end products of this enzymatic action
are maltose, a disaccharide consisting of two glucose units, and smaller
polysaccharides.

The reaction catalyzed by salivary amylase can be summarized as follows:

3
This partial digestion of starch in the mouth serves two main purposes.
Firstly, it begins the process of converting complex carbohydrates into
simpler sugars, facilitating absorption in the small intestine. Secondly, it
initiates the breakdown of food into smaller, more manageable
components, making it easier for subsequent digestive enzymes to continue
the process in the stomach and small intestine.

**Effect of Temperature on the Rate of Digestion:**

The activity of enzymes is highly influenced by temperature, and salivary amylase

is no exception. Generally, enzymes have an optimal temperature at which they
exhibit the highest catalytic activity. Deviation from this optimal temperature can
impact the rate of enzymatic reactions.

Salivary amylase functions optimally at body temperature, which is around 37

degrees Celsius (98.6 degrees Fahrenheit). At this temperature, the enzyme's three-
dimensional structure is well-suited for substrate binding, and the rate of starch
digestion is maximized.

However, the rate of enzymatic reactions typically increases with temperature up to

a certain point, after which it sharply decreases. This pattern is explained by the
enzyme's susceptibility to denaturation—a process where the enzyme loses its
three-dimensional structure and, consequently, its function. Enzymes are sensitive
to both high and low temperatures, but the critical temperature at which
denaturation occurs varies.

If the temperature is too low, the kinetic energy of molecules is insufficient for
effective collisions between the enzyme and substrate, slowing down the reaction.

4
On the other hand, if the temperature is too high, the increased kinetic energy can
disrupt the weak bonds maintaining the enzyme's structure, leading to
denaturation.

In the case of salivary amylase, deviations from the optimal temperature of 37

degrees Celsius can result in decreased enzymatic activity. The enzyme may
become less effective at breaking down starch, impacting the efficiency of
digestion.

In practical terms, this sensitivity to temperature can be observed in various ways.

For example, hot beverages may accelerate the digestion of starchy foods in the
mouth, as the elevated temperature increases the activity of salivary amylase.
Conversely, extremely cold foods may slow down the digestion process until the
temperature returns to the optimal range.

Understanding the temperature dependence of salivary amylase activity provides

insights into the dynamics of starch digestion, offering implications for both
everyday dietary practices and the broader field of enzymology.

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6
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 MATERIALS
1. Test Tubes
2. Test Tube stand

3. Dropper

4. Beaker

5. Stopwatch

6. Starch

7. Iodine solution

8. Thermometer

9. Dilute HCL solution

10. Dilute NaOH solution

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 PROCEDURE
1. Collection of Saliva: - Rinse mouth thoroughly with cold
water and ensure that it does not contain any food
particles. Now take about 250ml (about 8.45 oz) 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 amylase.
2. Take three test tubes and label these 1,2, and 3.
3. Take 5ml (about 0.17 oz) of the starch solution, 2ml of
the saliva solution and 5 ml (about 0.17 oz) of water in
each test tube. And shake the test tubes carefully.
4. Place test tube number 1 in water at room temperature,
test tube number 2 in a beaker containing water at and
test tube number 3 in boiling water.
5. After 5 minutes, observe the color change by mixing two
drops of the mixture of every tube with one ml of
1%iodine solution. Note the intensity of blue colored form.

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 Performing the experiment:

10
 OBSERVATION
Test Tube 3 in boiling
Sl.No Test Tube 1 at room temp Test Tube 2 at 10 C
water

1 5 10 15
2 5 10 15
3 5 10 15

Left Image: After 15 min all the starch has been digested
Right Image: After 5 min only the starch of test tube 1 has been digested

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 PRECAUTIONS
All apparatus should be washed properly.

Add equal drops of iodine in all samples while testing for starch.

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

SOURCES OF ERROR
Enzyme Activity Variability: Differences in individuals' enzyme activity due to factors like diet, age,
and genetics can cause inconsistent results.

pH and Temperature Sensitivity: Fluctuations in pH or temperature outside the optimal range can
hinder the enzyme's effectiveness, impacting experimental outcomes.

Contamination and Inhibitors: Presence of contaminants or inhibitors in samples or experimental

setups can interfere with salivary amylase activity, leading to inaccurate observations.

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 RESULTS
1. The test tube at 10 C takes more time to digest the starch
2. The test tube at room temperature takes the least amount of time
3. The test tube in boiling water does not show digestion of starch

CONCLUSION
10 degrees Celsius is not the optimal temperature for the action of
amylase and hence it takes most time.

100 degrees Celsius leads to the denaturation of salivary amylase

which leads to no digestion of starch.

Room temperature is ideal for salivary amylase to function and thus

takes the least amount of time for digestion.

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 BIBLIOGRAPHY

1. https://amrita.olabs.edu.in/?brch=18&cnt=1&sim=236&sub=79
2. https://www.embibe.com/lab-experiments/action-of-salivary-amylase-
on-starch/
3. https://www.sciencelearn.org.nz/resources/1846-salivary-amylase-and-
starch
4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6825871/
5. https://labmonk.com/study-the-effect-of-temperature-on-salivary-
amylase-activity

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